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How to make Eggplant and ricotta rolls

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 large (about 600g) eggplant, thinly sliced lengthways into twelve 5mm-thick slices
  • 60ml (1/4 cup) olive oil
  • 240g fresh reduced-fat ricotta
  • 1 tablespoon finely chopped fresh oregano
  • Salt & freshly ground black pepper
  • Fresh oregano leaves, to garnish

Method

  • Step 1 Preheat grill on high. Place the eggplant on 2 baking trays and brush with half the oil. Cook 1 tray of eggplant under preheated grill, about 6cm from the heat source, for 5-6 minutes or until brown. Turn and brush with half the remaining oil. Grill for a further 2-3 minutes or until tender. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant and oil.
  • Step 2 Meanwhile, combine the ricotta and oregano in a medium bowl. Season with salt and pepper. Spoon the ricotta mixture evenly among eggplant slices and roll to enclose. Place the eggplant rolls on serving plates and sprinkle with oregano leaves to garnish.