Eggplant Roll-Ups with Spicy Ricotta and Spinach

Description

Indulge in the savory delight of Eggplant Roll-Ups with Spicy Ricotta and Spinach, a dish that promises a burst of rich flavors and textures. These roll-ups combine the smoky taste of baked eggplant with a zesty filling of ricotta cheese and spinach, all smothered in a homemade tomato sauce and topped with gooey mozzarella. This recipe is perfect for those seeking a vegetarian option that doesn’t skimp on taste or satisfaction.

Ingredients

• 2 eggplants (aubergines)
• 15 oz (400g) canned chopped tomatoes
• 1 shallot
• 2 cloves garlic
• ½ tablespoon tomato paste
• ½ teaspoon oregano
• 1 pinch nutmeg
• 8.5 oz (250g) ricotta cheese
• 8.5 oz (240g) fresh spinach
• 1 ball mozzarella cheese
• 1 tablespoon grated parmesan
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 1 teaspoon red pepper flakes (optional)

Step-by-Step Directions

1. Prepare the Eggplant

Preheat the oven to 180°C (350°F). Slice the tops off the eggplants and cut them into 1 cm (¼ inch) thick slices. Arrange the slices on a lined baking tray, brush with 2 tablespoons of olive oil, and bake for 20 minutes, or until tender. Set aside to cool.

2. Cook the Spinach

Heat ½ tablespoon of olive oil in a frying pan over medium heat. Add the spinach and cook, stirring occasionally, until completely wilted. Remove from heat and let cool.

3. Make the Tomato Sauce

Using the same pan, add 1 tablespoon of olive oil. Sauté the finely chopped shallot and garlic for 1 minute. Add the canned chopped tomatoes, rinse the can with ¼ cup (60 ml) water, and add it to the pan. Stir in the tomato paste, oregano, red pepper flakes, and season with salt and pepper. Let the sauce simmer and reduce for 15 minutes.

4. Prepare the Filling

Squeeze out any excess moisture from the cooled spinach, then finely chop it. Combine the spinach with ricotta, parmesan, nutmeg, and a pinch of salt and pepper in a large bowl. Mix until well combined.

5. Assemble the Roll-Ups

Place a spoonful of the ricotta mixture (about a heaping tablespoon) in the center of each eggplant slice and roll it up. Repeat with the remaining eggplant slices and ricotta mixture.

6. Baking

Spread ¾ of the tomato sauce on the bottom of a baking dish. Arrange the eggplant roll-ups in the dish and top with the remaining tomato sauce. Tear the mozzarella ball and scatter over the top. Bake in the preheated oven for 20-25 minutes, or until the mozzarella is golden and melted and the dish is heated through.

Servings & Preparation Time

This recipe serves 4-6 people and the total preparation and cooking time is approximately 1 hour and 10 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven until thoroughly warmed. Adding a splash of water can help avoid drying out the sauce.
• These eggplant roll-ups can be frozen before baking. To use, thaw overnight in the refrigerator and bake as directed.

Conclusion

The Eggplant Roll-Ups with Spicy Ricotta and Spinach are not only a testament to the versatility of eggplant but also an exquisite choice for a comforting and hearty meal. With its combination of creamy ricotta, earthy spinach, and robust tomato sauce, this dish is sure to satisfy both vegetarians and meat-lovers alike. Perfect for a family dinner or a special occasion, these eggplant roll-ups will leave everyone asking for seconds.

Eggplant Roll-Ups with Spicy Ricotta and Spinach

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• Author: Dulcia
• Total Time: 1 hour and 10 minutes
• Yield: 4-6 servings 1x

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Description

Indulge in the savory delight of Eggplant Roll-Ups with Spicy Ricotta and Spinach, a dish that promises a burst of rich flavors and textures. These roll-ups combine the smoky taste of baked eggplant with a zesty filling of ricotta cheese and spinach, all smothered in a homemade tomato sauce and topped with gooey mozzarella. This recipe is perfect for those seeking a vegetarian option that doesn’t skimp on taste or satisfaction.

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Ingredients

Scale 1x2x3x

• 2 eggplants (aubergines)
• 15 oz (400g) canned chopped tomatoes
• 1 shallot
• 2 cloves garlic
• ½ tablespoon tomato paste
• ½ teaspoon oregano
• 1 pinch nutmeg
• 8.5 oz (250g) ricotta cheese
• 8.5 oz (240g) fresh spinach
• 1 ball mozzarella cheese
• 1 tablespoon grated parmesan
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 1 teaspoon red pepper flakes (optional)

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Instructions

1. Prepare the Eggplant: Preheat the oven to 180°C (350°F). Slice the tops off the eggplants and cut them into 1 cm (¼ inch) thick slices. Arrange the slices on a lined baking tray, brush with 2 tablespoons of olive oil, and bake for 20 minutes, or until tender. Set aside to cool.
2. Cook the Spinach: Heat ½ tablespoon of olive oil in a frying pan over medium heat. Add the spinach and cook, stirring occasionally, until completely wilted. Remove from heat and let cool.
3. Make the Tomato Sauce: Using the same pan, add 1 tablespoon of olive oil. Sauté the finely chopped shallot and garlic for 1 minute. Add the canned chopped tomatoes, rinse the can with ¼ cup (60 ml) water, and add it to the pan. Stir in the tomato paste, oregano, red pepper flakes, and season with salt and pepper. Let the sauce simmer and reduce for 15 minutes.
4. Prepare the Filling: Squeeze out any excess moisture from the cooled spinach, then finely chop it. Combine the spinach with ricotta, parmesan, nutmeg, and a pinch of salt and pepper in a large bowl. Mix until well combined.
5. Assemble the Roll-Ups: Place a spoonful of the ricotta mixture (about a heaping tablespoon) in the center of each eggplant slice and roll it up. Repeat with the remaining eggplant slices and ricotta mixture.
6. Baking: Spread ¾ of the tomato sauce on the bottom of a baking dish. Arrange the eggplant roll-ups in the dish and top with the remaining tomato sauce. Tear the mozzarella ball and scatter over the top. Bake in the preheated oven for 20-25 minutes, or until the mozzarella is golden and melted and the dish is heated through.