Wine Dharma

DharMag March 2016 Vegetarian recipes: eggplant rolls stuffed with Ricotta cheese, herbs and tomato sauce

Eggplant rolls with ricotta cheese with herbs & tomato sauce, vegetarian recipes Eggplant is the real lady of the orchard: is one of the most versatile vegetables, an extraordinary ingredient in both super easy and complex recipes.

Breaded and fried, stuffed, grilled, alla parmigiana, they are truly irresistible.

But today we are going to make a light dish that you can prepare in few minutes: eggplant rolls stuffed with cottage cheese and then seasoned with tomato sauce.

A simple recipe, completely vegetarian, but with a luscious flavor.

Eggplants, recipes with eggplants, rolls of eggplant with Ricotta cheese But even if the eggplant is loved by everyone, doctors and nutritionists exhort to eat it sparingly because of the solanine, which can create digestibility problems and sore calcium absorption.

Just do not overdo and, as suggested by the culinary wisdom, combine it with dairy products.

How to understand if an eggplant is ripe and fresh? Choose only those with the bright green stem and you’ll be so sure of their freshness.

Ingredients for the eggplant rolls stuffed with Ricotta cheese with herbs and raw tomato sauce

  • 2 eggplants
  • 300 grams of well-drained fresh ricotta
  • 1 teaspoon of parsley
  • 1 teaspoon of basil
  • 1 teaspoon of chives
  • 1 teaspoon of marjoram
  • a pinch of salt and pepper
  • 30 grams of Parmigiano Reggiano
  • 1 egg
  • extra virgin olive oil
  • 3 ripe tomatoes
  • 1 spring onion

How to make the eggplant rolls with ricotta cheese with herbs and raw tomato sauce

You should use those violet eggplants, less bitter than the others. Ok, let’s cook!

Skin the eggplants, cut them into slices of 1/2 cm and grill or cook in the pan with a drop of extra virgin olive oil, just enough to make them soft, in order to roll them up. Season with abundant extra virgin oil.

Prepare the stuffing by combining ricotta, all the washed and chopped herbs, a handful of Parmigiano Reggiano and 1 egg. Season lightly with salt and pepper and place a spoon of mixture on every eggplant slice. Roll up and place in a frying pan.

Lay the rolls on a baking sheet and roast for 5 minutes, at 180 degrees.

The sauce is very easy, don’t worry.

Bring salted water to a boil in a large saucepan, mark tomatoes with a crux on the bottom, dive in the boiling water and let them cook for 20 seconds.

Drain them, put in a bowl with ice, peel, chop, discard all the seeds and put in a blender with the onion spring, season with a sprinkle of pepper, a drop of oil and blend without mercy.

Season the eggplant rolls with tomato sauce, add some basil, capers if you like, and serve.

What wine matches well with eggplant rolls with ricotta cheese with herbs and raw tomato sauce?

A medium-bodied white, fresh and full of flowers to exalt the tomato flavor: Signore (Famoso grape), from Ancarani winery is a small, great wine, full of charming aromas and with an agile body, perfect for vegetable-based dishes.

If you prefer to match a cocktail, a well iced Tom Collins has what it takes to make the magic happens!

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