Stuffed eggplant rolls: a truly exquisite second course

Stuffed Eggplant Rolls: A Truly Exquisite Second Course

Eggplant is a versatile vegetable that lends itself to a variety of cooking styles, from grilling and roasting to frying and baking. One of the most elegant and delicious ways to prepare eggplant is by stuffing it. Stuffed eggplant rolls combine the tender texture of cooked eggplant with a savory filling, creating a dish that’s not only visually appealing but also bursting with flavor. This dish can be a perfect second course for any special occasion or a satisfying vegetarian option for your dinner table.

Whether served as a main dish or as part of a larger meal, stuffed eggplant rolls are sure to impress with their layers of flavor, delicate texture, and beautiful presentation. Let’s take a closer look at how to make this exquisite dish and why it deserves a spot at your dinner table.

Why You’ll Love Stuffed Eggplant Rolls

• Flavorful: The combination of tender eggplant with a rich, savory filling creates a perfect balance of flavors.
• Visually Impressive: Rolled eggplant filled with a colorful stuffing looks elegant and refined, making it a great dish for dinner parties or special occasions.
• Healthy: Packed with vegetables and low in carbs, stuffed eggplant rolls offer a healthier alternative to more traditional, heavier dishes.
• Vegetarian-Friendly: This dish is perfect for those following a vegetarian or plant-based diet, but it can easily be adapted to suit any taste.

Ingredients You’ll Need

The beauty of stuffed eggplant rolls lies in their versatility. The filling can be made with a variety of ingredients, but for this recipe, we’ll stick with a traditional stuffing that’s rich in flavors and textures. Here’s what you’ll need:

For the Eggplant Rolls:

• 2 large eggplants (preferably long, slender ones)
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Filling:

• 1 cup ricotta cheese (or a mix of ricotta and mozzarella for extra creaminess)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup fresh spinach, chopped (or use kale or Swiss chard)
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil or parsley, chopped (for garnish)

For the Tomato Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• Salt and pepper, to taste

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