Easy Eggplant and Ricotta Rolls with Ajvar (or Tomato Sauce)
These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.
I sauced mine with ajvar
Of course, if you don’t have ajvar or don’t care for roasted peppers, you could also use a simple, slightly thick tomato sauce. (This five-minute tomato sauce from Heidi has become my favorite).
I wish I’d taken a picture of the eggplant I used for this dish. It was the same size as a typical globe eggplant, but a little flatter and lighter in color. The amazing thing was how dense it was. It felt twice as heavy as you would expect. That is a good characteristic to look for in most vegetables, and especially in eggplant, where it means the flesh will be firm, not spongy.
The dish is simplicity itself. Just peel, slice and roast the eggplant, fill it with good ricotta, and drizzle with the sauce and some parsley. Feta would be another choice if you wanted to continue with the Balkan flavors.
Eggplant and Ricotta Rolls with Ajvar
Serves 4
Vegetarian and gluten-free; not vegan
- 1 large eggplant, ends trimmed, peeled, and sliced lengthwise into 8 slabs; they should be about 1/3 to 1/2″ thick
- 2 tablespoons olive oil
- 1 1/4 cup fresh ricotta
- 1 jar ajvar or 1 cup thick, flavorful tomato sauce
- salt and pepper
- flat-leaf parsley (or fresh basil)
- Heat oven to 375 degrees. Convection is great if you have it. Oil the eggplant slabs, place on a baking sheet (lined with a Silpat if you like), and lightly salt them. Roast until thoroughly tender, checking every few minutes after 15 minutes or so. There is nothing nastier than undercooked eggplant, so if in doubt, go a little farther.
- Season the ricotta with salt and pepper.
- Carefully (so they don’t rip), transfer the eggplant slices to a serving platter one at a time. Fill each one with about 2 tablespoons of the ricotta mixture and fold in half. Arrange in a line.
- Pour a good amount of the ajvar or tomato sauce in a line down the middle of the rolls. Hit the whole thing with a bit more salt, freshly ground black pepper, and a generous amount of parsley. And more extra-virgin olive oil if you are so inclined.
- Serve at room temperature.
Don’t forget, low in calories and high in vitamin C, too. We buy the spicy one by the jarfuls here. I love mixing it with hummus, also!
That looks great. Eggplant is one of my favorite vegetables, so I always like finding new ways to eat it.
This sounds great, and I’m happy to have a way to cook with ajvar. (In Seattle, I buy mine at PFI, and typically use it as a vegetable dip.)
Not only does this dish look easy and fun, but it is colorful and very appealing to look at.
I really like that you suggested the used of tomato sauce, as I don’t care for avjar…. but who doesn’t love tomato sauce on just about anything! Plus, I am much more likely to have that on hand.
I also really look that this looks classy and expensive, very good to impress people at dinner parties.
What are some more ideas for classy looking foods that won’t break the bank? But still taste yummy?
I discovered ajvar in Bulgaria and was surprised to return to the U.S. to find out that it’s becoming the hot new condiment – lucky me! I love it in a sandwich with sliced feta and scallions.
Is there a store where I can get Ajvar locally?
Hey G.R. – that depends, where are you located? If you are in Seattle, Big John’s / PFI carries it.. and if you haven’t been in there, you are in for a treat!