Name: Baked eggplant rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Topping; 1 cup fresh breadcrumbs; 1/4 cup pine nuts; 2 tablespoon currants; 1 1/2 tablespoon olive oil; 2 medium eggplants, sliced lengthways; olive oil; 250 gram fresh ricotta; 2 cup prepared cold bolognese sauce; 500 millilitre jar passata sauce; basil leaves, to serve

Baked eggplant rolls

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

Topping

1 cup fresh breadcrumbs

1/4 cup pine nuts

2 tablespoon currants

1 1/2 tablespoon olive oil

2 medium eggplants, sliced lengthways

olive oil

250 gram fresh ricotta

2 cup prepared cold bolognese sauce

500 millilitre jar passata sauce

basil leaves, to serve

Method

1.Preheat oven to moderate. 180°C.

2.Heat a char-grill pan or barbecue on high. Brush eggplant with olive oil. Char-grill, in 2-3 batches, 2-3 minutes each side, until softened.

3.Spread each eggplant slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.

4.Pour half the passata into base of an 8-cup baking dish. Arrange eggplant rolls in dish. Pour remaining passata over. Season to taste.

5.TOPPING: In a medium bowl, combine all ingredients. Mix well and season to taste.

6.Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.

If necessary, you can use toothpicks to secure the eggplant rolls – but remember to remove them before serving.
Note

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Ingredients

Method

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