Eggplant Rollups
Ingredients
2x Eggplants
500g Ricotta
1x larch bunch Silverbeet or spinach
1/2 bunch Parsley
700g Passata
1/2 cup of parmesan
Oregano, thyme, basil, coriander, garlic powder sprinkled on top (as much as you like)
Salt and pepper
Extra virgin olive oil
Method
Preheat oven to 180 degrees
Thinly slice eggplant longways
Salt the eggplant and sit for 30minutes
Rinse the eggplant and pat dry
Heat olive oil in a fry pan
Fry eggplant each side until browned (alternatively brush oil on the eggplant and bake)
Boil some water in a small pot and blanch greens for 1 minute
In a bowl mash ricotta, add drained greens, chopped parsley, salt and pepper
Place a small amount of the ricotta mixture at the end of the eggplant and roll it up
Cover the bottom of a baking dish with passata
Place rolled eggplants into the dish
Pour over the rest of the passata
Sprinkle with cheese, herbs, salt and pepper
Bake for 25minutes or until browned
Keep in touch on socials
