Eggplant Involtini | Ricotta Stuffed Eggplant Rolls

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

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.

Author: Ruxandra Micu

Serves: 15 eggplant rolls

Ingredients

2 eggplants
2 cups ricotta cheese
50g 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 ¼-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! 😀