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Photo of Eggplant rolls with ricotta by WW

Eggplant rolls with ricotta

Total Time
40 min
20 min
20 min
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


White sourdough bread

160 g, (4 slices)

Roasted almonds

cup(s), tamari

Reduced-fat ricotta cheese

1 cup(s), (250g)


1 medium, (750g)

Green shallot(s)

3 individual, thinly sliced

Fresh basil

2 tbs, finely chopped

Grated parmesan cheese

¼ cup(s), finely chopped


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)


  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.


Tamari almonds are roasted almonds coated in a thick dark sauce made from fermented soy beans, similar to soy sauce but stronger in flavor. They are available at large fruit and vegetable stores and helath-food stores. If unavailable you can use plain roasted almonds.