This is an entree dish, but it can also be served as "nibbles" with your pre-diner drink. The recipe will make about 16 rolls

Eggplant rolls with ricotta & dried tomatoes

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Serves: 6
Reviews: 2 (see all)
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  • 1/2 eggplant (aubergine)
  • 1 1/2 tbsp ricotta
  • about 140 gr dried tomatoes
  • 2 basil leaves
  • 1 tsp pesto
  • 2 tsp parmesan
  • salt
  • pepper
  • 1 garlic clove, crashed
  • 2 tbsp olive oil
  • toothpicks


  1. 1. Put the cut the eggplant in slices of 5mm thick in a sieve.
  2. 2. Rince them, sprinkle a pinch of salt and let them 10 to 15 minutes to get rid of their water.
  3. 3. Mix the dried tomatoes with the ricotta, basil, pesto, parmesan, salt & pepper. Stand aside.
  4. 4. Brush the egglant with olive oil, add garlic and grill until cooked.
  5. 5. Take a slice, put about a small spoon of ricotta mixture on one end and roll it.
  6. 6. Fix it with a toothpick.


  • "Oh my word! This looks fantastic! (and easy). How do you buy dried tomatoes? packet?..."

  • "yummyy..."