Meatless Monday: Herbed ricotta aubergine rolls baked in napolitana sauce
January 22, 2012 in Meatless meals
This is one of my favourite meatless meals at the moment. Grilled aubergine slices filled and rolled with creamy, lemony herbed ricotta. These babies are topped with ready-made napolitana sauce, buffalo mozarella, parmesan and basil and then baked until golden and bubbling. Enjoy with a simple rocket salad and if you need some carbs, boil up some linguini. For your not so meatless days, serve with grilled lamb chops. Simple, easy, delicious! xx
Herbed ricotta aubergine rolls baked in napolitana sauce
Serves 4 – 6
Grilled aubergine slices:
2 medium aubergines, cut into thin slices (1 cm) down the length – make +- 12 slices
olive oil
2 cloves garlic, crushed
salt and pepper
Ricotta filling:
250 g good quality ricotta cheese
250 ml ( 1 cup) fresh basil and flat leaf parsley combined, finely chopped
1 sprig rosemary, finely chopped
Juice and zest of 1 lemon
Salt and pepper to taste
500 ml Ready-made good quality Napolitana sauce
+- 150 g fresh buffalo mozzarella, broken into bite size pieces
60 ml (1/4 cup) grated parmesan cheese
a few basil leaves
Preheat the oven to 200 degrees celcius.
Heat up the griddle pan until smoking hot.
Rub each slice with some olive oil and garlic, lightly season.
Grill slices for +- 30 seconds on each side – should be nicely charred and softened but not mushy!
Set aside and cover with clingfilm – this allows the slices to sweat and stay soft, making them easier to roll.
Combine all the herbed ricotta ingredients together and season well.
Place a teaspoonful of ricotta on the bottom part of each slice and roll up tightly. Place rolls into a greased medium baking dish.
Pour the napolitana sauce over the aubergine rolls. Top with mozzarella, parmesan and basil.
Bake for +- 25 minutes. Garnish with some fresh basil.
ninatimm said on January 23, 2012
Love, love this recipe, Carey! I roll mine with feta, but I like the lemony ricotta cheese idea! I think we will have meatless Tuesday!
bitsofcarey said on January 23, 2012
Thanks Nina! Love the feta idea! Enjoy! x
Sous Chef said on January 23, 2012
This recipe really appeals to me!
bitsofcarey said on January 23, 2012
Glad you like it! Happy Monday!
rumtumtigger said on January 23, 2012
That looks amazing…my mouth is watering!
bitsofcarey said on January 23, 2012
Thanks Lady! Perfect weather in Ct for this, yum!
janicetripepi said on January 23, 2012
Wowee … this is a simply inspired dish … off to the shops to buy some Aubergines! have a great day Carey darlin xxx
bitsofcarey said on January 24, 2012
Thanks lovely! Glad you likey, enjoy! xx
MALA SINGH said on January 23, 2012
BEING A VEGETERIAN THIS IS SO GOOD………AND EASY TO PREPARE
bitsofcarey said on January 24, 2012
Thank you, enjoy! x
Healthy Vegetarian Foods By Usha Singh said on January 23, 2012
This is a wonderful recipe, for vegetarians, & i will most certainly try ASAP.
Have a wonderful day & thanks for the recipe
bitsofcarey said on January 24, 2012
Thank you, it’s a dish that gets made often at home now! Enjoy!
Blondie said on January 23, 2012
I’ve never been into the whole ‘meatless Monday’ thing – but you’ve just converted me! This looks absolutely YUMMY!
bitsofcarey said on January 24, 2012
Thank you Blondie! Happy to be the one that converted you!
Enjoy!
mitzireddy said on January 23, 2012
love the sound of this dish – one I will definitely try – thanks, Carey.
bitsofcarey said on January 24, 2012
Thanks Mitzi, do enjoy! x
browniegirl said on January 23, 2012
Awesome Carey. I use spinach and ricotta in mine. I must try your herby one…sounds sublime. I love this kind of cooking….xx
bitsofcarey said on January 24, 2012
Thanks! love the spinach and ricotta idea! xx
Tessa said on January 24, 2012
This recipe is SO up my street!!! I bought some aubergines yesterday. Thanks for the inspiration Carey
bitsofcarey said on January 24, 2012
Great Tessa! Happy cooking
Nick G said on May 13, 2012
Looks delicious, trying it tonight ! Thanks Carey.