Eggplant and ricotta rolls

Name: Eggplant and ricotta rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 tbsp finely chopped fresh oregano; Salt & freshly ground black pepper; Fresh oregano leaves, to garnish

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $5.34 /serving

Author : Jane Charlton

quick dinner party grill

Ingredients

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1 large (about 600 grams) eggplant, thinly sliced lengthways into twelve 5mm-thick slices60 milliliters (1/4 cup) olive oil240 grams fresh reduced-fat ricotta1 tbsp finely chopped fresh oreganoSalt & freshly ground black pepperFresh oregano leaves, to garnish

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Instructions

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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.