Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.
I made this ricotta stuffed eggplant rolls recipe a few days ago and I absolutely fell in love with it! I must be honest and say this was not entirely my idea. I saw this recipe on Pinterest and decided to give it a try. First, I thought it was going to be a bit complicated to make but I was wrong! It is super-easy and anyone can make it. Also, it will be a huge success at the dinner table – in my case, everyone loved it!
This ricotta stuffed eggplant rolls recipe is one of those recipes that will convince even a non-veg that vegetarian recipes are delicious and very filling. Give it a try and let me know if you enjoyed it as much as I did 😀
*recipe simplified and modified – inspired by Alexandra Cooks
Eggplant Involtini
Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.
Ingredients
- 2 eggplants
- 250g (2 cups) ricotta cheese
- 50g (¼ cup) feta cheese
- 4 Tbsps dill, chopped
- 1 can peeled tomatoes with sauce
- 2 tsps thyme
- 1-2 tbsps oil
- salt and pepper, to taste
Instructions
- Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be 1/4-inch thick. Sprinkle them with sea salt on both sides and set aside.
- Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.
- When all eggplant slices are cooked, set them aside in order to let them cool a little bit.
- Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.
- Start stuffing the rolls. Use 1tbsp of cheese mix per roll.
- Add peeled tomatoes with sauce in a casserole dish.
- Place the rolls on top and squeeze them together.
- Bake in the oven for half an hour.
- Serve these ricotta rolls hot with sour cream on top. Heavenly! 😀
Nutrition Information
Yield
15Amount Per Serving Calories 64Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 84mgCarbohydrates 8gFiber 2gSugar 3gProtein 2g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Mara Trumbo
Saturday 26th of December 2020
I am Italian and my better half is of Greek descent. We both adore Mediterranean cuisine. This sounds like a perfect combo of our mothers' recipes for me to try. Thank you for sharing! Mara
Ruxandra
Friday 12th of February 2021
Thank you! I'm happy to hear this recipe inspired you. :D Hope you'll like it!
Mary I.
Monday 23rd of July 2018
Never tried making eggplant like this, it's so good! I love the cheesy texture. Thank you for the recipe!
Ruxandra
Friday 7th of September 2018
You're welcome! :D
Jenny
Monday 26th of August 2013
This looks really really tasty! What a fun way to use a eggplant. I usually just steam them, so this is much more exciting!
Ruxandra
Tuesday 27th of August 2013
I'm really glad you like them Jenny! I was amazed how tasty they are in this combination. Never thought eggplants and ricotta would go so well. :D