Prep Time: 25 Minutes
Bake Time: 30 Minutes
Total Time: 55 Minutes
Introduction
Eating healthy and delicious food has never been easier! Our Eggplant Roll-Ups with Creamy Ricotta and Spinach blend healthy veggies with a dreamily cream-laden filling. This recipe is perfect for a cosy evening at home or a fancy dinner party with friends.
Why Make This Recipe
This recipe gives you a great way to incorporate more vegetables into your diet. It’s also a delectable vegetarian option for your meal. Even meat lovers will fall in love with the flavors and textures of these roll-ups!
How to Make Eggplant Roll-Ups with Creamy Ricotta and Spinach
Ingredients :
– 2 large eggplants, thinly sliced lengthwise
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1 cup fresh spinach, chopped
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1 egg
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– Fresh basil for garnish (optional)
Directions :
1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Arrange them on a baking sheet and bake for 10 minutes until slightly tender.
4. Combine ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, and egg in a bowl. Mix until it forms a creamy filling.
5. Spread a spoonful of the ricotta-spinach mixture on one end of each baked eggplant slice. Gently roll up the slice.
6. Spread half of the marinara sauce in the bottom of a baking dish.
7. Place the eggplant rolls seam side down in the sauce.
8. Top with the remaining marinara sauce and sprinkle with mozzarella cheese.
9. Bake the roll-ups in the oven for about 20 minutes or until the cheese is bubbling and golden brown.
10. Garnish with fresh basil before serving.
How to Serve Eggplant Roll-Ups with Creamy Ricotta and Spinach
These luxurious roll-ups taste best when served warm. Include a simple side salad and some crusty bread to complete the meal.
How to Store Eggplant Roll-Ups with Creamy Ricotta and Spinach
Store the leftover roll-ups in airtight containers and place them in the refrigerator. They keep well for 2-3 days.
Tips to Make Eggplant Roll-Ups with Creamy Ricotta and Spinach
Ensure to slice the eggplant thinly so that it cooks evenly and can be rolled up easily. Also, when adding salt to the mixture, be mindful that the cheese already contains salt.
Variation (if any)
For a vegan option, substitute the cheese and the egg with vegan alternatives.
FAQ
Q1: Can I freeze the Eggplant Roll-Ups?
A: Yes, you can freeze them in an airtight container for about a month.
Q2: Can I use other vegetables in place of eggplants?
A: Yes, you can use zucchini in place of eggplants.
Q3: Can I add meat to the stuffing?
A: Yes, if you are a non-vegetarian, you can add cooked and crumbled sausage or minced meat to the filling.