Eggplant rolls with ricotta
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Give your wraps a sensational spin by using thin slices of eggplant. A creamy cheese and basil filling takes the taste-factor to a whole new height
Ingredients
White sourdough bread
160 g, (4 slices)
Roasted almonds
⅛ cup(s), tamari
Reduced-fat ricotta cheese
1 cup(s), (250g)
Eggplant
1 medium, (750g)
Green shallot(s)
3 individual, thinly sliced
Fresh basil
2 tbs, finely chopped
Grated parmesan cheese
¼ cup(s), finely chopped
Tomato(es)
3 medium, vine ripened, seeded, diced
Lemon juice
1 tbs
Mixed salad leaves
150 g
Olive oil
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat a chargrill or barbecue over high heat. Cut each eggplant lengthways into six 1cm-thick slices. Lightly spray with oil and cook, in batches, for 2–3 minutes each side or until tender and lightly charred. Transfer to a large tray. Cool.
2
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity baking dish with oil.
3
Combine ricotta, shallots, basil and parmesan in a medium bowl. Place a slice of eggplant on a flat surface. Spoon 1 heaped tablespoon of ricotta mixture along centre of eggplant. Roll to enclose filling. Place in prepared dish. Repeat with remaining eggplant and ricotta mixture. Cover dish with foil. Bake for 10 minutes or until heated through.
4
Meanwhile, combine tomatoes, almonds, juice and oil in a medium bowl. Top eggplant rolls with tomato salsa and serve with salad leaves and bread.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.