Eggplant, Ricotta and Spinach Rolls

  • Average
  • 15 minutes
  • 45 minutes
  • Average
Roasted eggplant wrapped around a creamy blend of spinach and ricotta, topped with a fragrant tomato coulis and gratinated parmesan.




  • 2 eggplant
  • 300g spinach
  • 250 g of ricotta
  • 1 box of tomato coulis
  • 1 onion
  • Olive oil
  • Salt / pepper
  • Parmesan



    Stage 1

    Preheat the oven to 180°c

    Stage 2

    Cut the eggplants into thin slices, place them on a baking sheet. Sprinkle with coarse salt and olive oil.

    Stage 3

    Bake for 20 minutes.

    Stage 4

    Meanwhile, Slice the onion, add the tomato coulis, salt and pepper. Leave to simmer for 10 minutes.

    Stage 5

    Cook the spinach in a pan with a drizzle of olive oil. Cook for 5 minutes and leave to cool.

    Stage 6

    Mix them with the ricotta, salt and pepper.

    Stage 7

    Arrange a slice of eggplant, add a little stuffing then roll it up. Tighten them well

    Stage 8

    In a dish, pour a little of the tomato coulis mixture . Arrange the rolled eggplants on top.

    Stage 9

    Add a little tomato coulis on top when the dish is filled

    Stage 10

    Bake for 15 minutes

    Stage 11

    After removing from the oven, sprinkle with parmesan.

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