Monday 30 July 2012

Baked Eggplant and Ricotta Rolls

From Vegetarian Bible, Margaret Barca, Penguin Books, 2008.

I have often seen recipes for rolls made of eggplant but have never attempted them as I was dubious about whether they would really work. Finally I took action and tried them. They do work.

Firstly the eggplant had to be cut into thin slices lengthwise. These were fried in a little olive oil until lightly browned and softened.

A mixture was now made of three cheeses: ricotta, parmesan and mozzarella. Into this went some currants, chopped parsley and seasonings.

The eggplant slices were now laid out and on one end was placed about a tablespoon of the mixture and they were rolled up. They actually rolled very easily and held together quite well. Some passata was spread on the bottom of a casserole. Each roll was placed on the passata in the casserole, seam side down.

To complete the dish passata was spread over the rolls and a mixture of parmesan, parsley and breadcrumbs was sprinkled over the top. They were placed in the oven, aluminium foil covered, for about half an hour. Towards the end of this time, the foil was removed to let the cheese brown up a little.

The recipe says that the dish is good cold as well as hot. It didn’t last long enough to try what it was like cold.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔

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