Ricotta and red pesto eggplant rollups

Ricotta and red pesto eggplant rollups

INGREDIENTS
  • Eggplant
  • Onion
  • Cherry tomatoes
  • Arugula
  • Lime
  • Canned red pesto
  • Ricotta
  • Basil
  • Oregano
  • Pine nuts
  • Parmesan cheese
  • Salt & pepper
  • Olive oil

RECIPE

  • Make a tomato sauce in a pot. Start with sautéing some onion in olive oil until translucent. Add cherry tomatoes and let this simmer until the cherry tomatoes have softened and a sauce is formed (optional: mix this to have a smooth sauce). Season with oregano, salt & pepper and add fresh basil 
  • Cut the eggplant into thin slices (length-wise) and cook the slices in olive oil until tender. Season with salt & pepper
  • Mix some ricotta with red pesto, pine nuts and basil. Season with salt& pepper to taste
  • Spread this mixture on the eggplant slices and roll them up. Cook this in the oven for about 10 more minutes with the tomato sauce at the bottom
  • Serve this with some arugula and a lime, olive oil dressing. Grate some parmesan cheese on top as a finishing touch
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