We eat a lot of meat in our household. Lunch and dinner most days. I’m trying to reduce our meat intake by one meal a week, introducing more colour to the plate. Reducing our meat intake will encourage me to experiment with vegetables, legumes and grains in ways I normally wouldn’t. I have started this weeks Meatless Monday with Baked Eggplant and Ricotta Rolls served with creamy polenta. These were a huge success and I’ll be sure to make them again. I made passata on the weekend, so the dish was pretty straight forward and the one vegetable we do grow is eggplants! Hope you enjoy the meal and collection to come. Please feel free to send me your favourite meatless dishes 🙂
Baked eggplant & ricotta rolls
Recipe By: Good taste June 2008 Pg 35 Alison Adams
Serving Size: 4
Main Ingredient: Eggplants
Categories: Vegetarian, MeatlessMon
-= Ingredients =-
each Olive ; oil spray
2 medium eggplants
480 grams Ricotta cheese ; (2 cups) fresh ricotta
1/2 cup chopped fresh basil
70 grams parmesan cheese ; (1 cup) finely grated
575 gram pasta sauce
85 grams Mozzarella ; (3/4 cup) coarsely grated mozzarella
Cooked ; polenta
-= Instructions =-
Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.