Eggplant Roll Stuffed with Ricotta and Vegetables |
|
 |
Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
|
I have not personally tried this recipe. Ingredients:
6 plum tomatoes |
olive oil |
salt and pepper, freshly ground |
1 tablespoon fresh basil, finely chopped |
salt |
18 slices eggplants |
5 ounces zucchini, carrots,string beans,broccoli,etc. diced |
olive oil |
egg yolk |
1 tablespoon parmesan cheese |
10 ounces ricotta cheese |
30 basil leaves |
1 tablespoon olive oil |
10 tablespoons cream |
Directions:
1. Salt eggplant slices and place under a weight to remove water (for 2-3 hours).
2. Dry with paper towels and grill.
3. In the meantime, sauté the diced vegetables in a little oil.
4. When cool, add egg yolk and Parmesan cheese and mix together with ricotta cheese.
5. Place 2 Tbs of the ricotta and vegetable mixture on each eggplant slice, wrapping the eggplant around the mixture, and steam for about 10 minutes.
6. While the eggplant is steaming, make the basil sauce by mixing all of the ingredients in a blender.
7. Parboil tomatoes, peel, slice lengthwise, and discard seeds.
8. Marinate the tomatoes in a little olive oil, salt, pepper, and basil for an hour.
9. For each serving, arrange 3 eggplant rolls over a plate covered with basil sauce.
10. Garnish with the marinated tomatoes.
|
|