Eggplant Rolls Stuffed with Ricotta and Herbs

Eggplant Rolls Stuffed with Ricotta and Herbs

Delicate slices of eggplant, lightly roasted until tender, wrapped around a luscious filling of creamy ricotta and fragrant herbs. That's our recipe for eggplant rolls stuffed with ricotta and herbs.

Eggplant Rolls Stuffed with Ricotta and Herbs

Ingredients

• 1 medium eggplant

• ½ cup of ricotta cheese

• ½ cup sunflower seeds

• ¼ cup herb blend

• 1 clove garlic, minced

• Salt and pepper, to taste

• Olive oil for drizzling

Method

1. Preheat your oven to 400°F (200°C).

2. Slice the eggplant lengthwise into thin strips (about 1/4 inch thick).

3. Lay them on a baking sheet, brush with olive oil, and season with salt and pepper.

4. Roast in the oven for about 20 minutes or until tender and slightly golden. Allow it to cool.

5. Combine the ricotta cheese, sunflower seeds, herbs, garlic, salt, and pepper in a bowl. Mix until well combined.

6. Take a cooled roasted eggplant strip and add a spoonful of the cream cheese mixture at one end.

7. Roll it up tightly and place seam-side down on a serving platter. Repeat with the remaining strips and filling.

Drizzle the rolls with olive oil and garnish with extra crushed sunflower seeds and herbs if desired.

 Serve at room temperature or chilled.

Mediterranean Blend Seasonings

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