Description
Eggplant roll-up appetizers are a delightful dish made with thinly sliced roasted eggplant rolled around a flavorful filling of ricotta cheese, sun-dried tomatoes, and fresh herbs.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
- Brush both sides of each eggplant slice with olive oil and season with salt and pepper.
- Lay the slices on a baking sheet lined with parchment paper and roast for about 20 minutes.
- In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, chopped basil, and minced garlic. Season with salt and pepper.
- Once the eggplant slices are roasted and slightly cooled, place a spoonful of the ricotta mixture at one end of each slice and roll tightly.
- Preheat your oven to 350°F (175°C) and place the assembled roll-ups in a baking dish.
- Drizzle with olive oil and bake for 10-15 minutes until heated through.
- Serve warm, drizzled with balsamic glaze.
Notes
- Choose firm, shiny eggplants for the best results.
- Feel free to customize the filling with additional herbs or vegetables.
- These appetizers can be made ahead of time and stored in the refrigerator.
- Serve with dipping sauces like marinara or a creamy garlic dip.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 roll-ups
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: eggplant, appetizers, vegetarian, ricotta, sun-dried tomatoes