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–+ servings
Rulouri de vinete cu branza gatite in sos de rosii Ricotta Stuffed Eggplant Rolls (2)

Eggplant Involtini

These vegetarian eggplant involtini are tender eggplant slices rolled around a creamy ricotta and feta filling, then baked in a rich tomato sauce. Ready in about 45 minutes for a comforting Mediterranean main.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 15 eggplant rolls

Ingredients 

  • 2 eggplants
  • 2 cups ricotta cheese
  • 50 g 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 about 1/4-inch thick. Sprinkle them with sea salt on both sides and set aside.
  • Spray a frying pan with a little oil. Add the eggplant slices and cook them on both sides, about 1 minute per side, or until soft and easy to work with.
  • Once all the eggplant slices are cooked, set them aside and let them cool a little.
  • Meanwhile, add the ricotta cheese, feta cheese, chopped dill and thyme to a bowl. Mash them together with a fork and season with more salt if needed.
  • Start stuffing the rolls, using about 1 tablespoon of the cheese mixture per slice.
  • Spread the peeled tomatoes with sauce in a casserole dish.
  • Place the rolls on top and nestle them snugly together.
  • Bake in the oven at 180C (350F) for half an hour.
  • Serve these ricotta rolls hot, with sour cream on top. Heavenly!

Notes

Serve hot with a dollop of sour cream on top. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in the oven so the rolls stay firm.