Eggplant (aubergine) And Ricotta Rolls

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 1 (425 g) can chopped tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 500 g fresh ricotta cheese
• 1/4 cup milk
• 1/4 cup finely chopped chives
• 2 tablespoons lemon thyme, leaves
• 1 lemon, rind finely grated
• 20 slices chargrilled eggplants
• salt and pepper

Recipe

• 1 preheat oven to 200 degrees celcius and lightly grease a square baking dish.
• 2 heat oil in a fry pan over medium heat.
• 3 add onion and garlic, cook for about 3 minutes.
• 4 add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
• 5 bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
• 6 combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
• 7 spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
• 8 spoon sauce into baking dish and top with eggplant rolls.
• 9 cover and bake for approximately 25 minutes or until sauce is bubbling.