Di’s Eggplant and ricotta roll-ups

Di’s Eggplant and ricotta roll-ups


Eggplant done this way is more than a little bit special! The combination of herbs with the trio of cheeses, all rolled up in smoky flavoured wafer thin eggplant slices, creates an intense taste sensation.

Adapted from a recipe found in a magazine years ago, these roll-ups have been made many times at our place. Rather than using large eggplant, thicker slices and lots of oil, I prefer smoky flavoured bite sized roll-ups. Eaten warm or cold, they are always a hit when popped in the mouth.

A little time consuming to make but well worth the effort! Why not give them a try? 

 Makes 45 – 50


  • 3 medium eggplant/aubergine (about 1kg)
  • ¼ cup olive oil

Ricotta filling

  • 600g low fat ricotta cheese (tends to be drier than full-fat)
  • 80g feta cheese, crumbled
  • ½ cup freshly grated parmigiano reggiano (parmesan cheese) or grana padano (similar to parmesan)
  • 1 large clove garlic, crushed
  • ¼ cup shallots, very finely chopped
  • 2 tblsps each of parsley, mint and basil, finely chopped
  • Salt and freshly ground black pepper

Tomato sauce

  • 2 cups tomato passata
  • 1 tblsp basil, finely chopped
  • Salt and freshly ground black pepper


  1. Wash eggplant and chop off stems. Using a sharp knife carefully slice lengthwise into very thin slices (about 3mm).
  2. Preheat a barbecue or stovetop griddle to medium high and brush with olive oil. Cook eggplant slices a few at a time in a single layer for a couple of minutes. Brush tops with olive oil, turn and continue cooking until tender. Remove from heat and layer on a large plate. Add a little more oil to griddle, cook the remaining eggplant and set aside to cool.
  3. Preheat oven to 180ºC. Mix the ricotta, feta, parmesan, garlic, shallots and herbs in a large bowl until very well combined. Season with salt and pepper. Spread a heaped teaspoon of filling onto each eggplant slice and roll up as tightly as you can from the thinner end.
  4. Combine the tomato passata with the chopped basil and season with salt and pepper. Spread the sauce to cover the bottom of one or two shallow ovenproof dishes, place the eggplant roll-ups on top and drizzle the remaining sauce over. Cover tightly with foil and bake for about 30 minutes or until sauce bubbles. Remove from heat and allow to cool slightly before serving, garnished with basil or parsley.

*    These roll-ups are great served warm as a shared entrée over a green salad, or look very impressive when laid out on a white platter and served cold as finger food.


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