There are so many reasons to love eggplants. They’re versatile – they can be pureed, stuffed, grilled, crumbed and baked. One of my favourite ways to cook eggplants is to grill them; they have a beautiful smokey flavour that’s easily coaxed over a hot grill.
2 -3 eggplants
400ml of passata
2 cups of fresh ricotta
3/4 cup of mozzarella cheese
¼ teaspoon of dried oregano
½ cup of torn basil leaves
½ cup of roughly chopped flat-leaf parsley
Salt and pepper
Preheat oven to 220 degrees
Slice the eggplants a few mm in thickness length ways. Lay the slices out on a clean lined baking tray and salt. Place another baking tray on top and weigh it down with a few cans you have in the pantry. Leave for 30 mins.
Rinse slices under water and dry completely.
Preheat grill and brush with oil. Grill slices until tender.
You can also bake the slices if you don’t have a grill – line a baking tray and bake for 15 mins turning once.
Place the ricotta in a bowl and add half the zest of a lemon and a squeeze of lemon juice. Add half the amount of basil and parsley. Add the dried oregano and season with salt and pepper. Mix well.
Lay out the slices of eggplants and place a tablespoon of ricotta at one end of the slice and roll up. Place the overlap face down in a baking dish and repeat for the remaining slices. Pour passata over the rolls and place torn basil leaves around the dish. Sprinkle mozzarella over the top and the rest of the parsley.
Bake for 15-20 mins or until the mozzarella is golden.
Place 2-3 rolls on a plate with some dressed leaf salad and a garlic rubbed toasted sourdough slice drizzled with extra virgin olive oil on the side. Or you could add some poor man’s parmesan over the top.
Photo by ©ארכיון מושב צופית PikiWiki 207-2009
© M. Williams 2017