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Eggplant Roll Stuffed with Ricotta and Vegetables

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“Posted in response to a request. I have not personally tried this recipe.”
READY IN:
3hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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