Eggplant And Zucchini Rolls With Ricotta


  • Zucchini 1/2 pcs
  • Eggplant 1/2 pcs
  • Ricotta 200 g
  • Parmesan 50 g
  • Lemon juice 1 tbsp
  • Garlic 4-5 cloves
  • Onion 1 
  • Tomato 2 pcs
  • Tomato paste 2 tbsp
  • Fresh parsley 2-3 sprigs
  • Oregano 1/3 tsp
  • Basil 1/3 tsp
  • Olive oil 2-3 tbsp
  • Salt, pepper


  1. Cut eggplant and zucchini lengthwise into thin slices. Salt the sliced ​​eggplants and let sit for 10 minutes, then rinse off the salt. Spread the eggplant and zucchini (oiled) on a baking sheet with parchment and send to the oven for 15 minutes at 180 degrees. Then cool.
  2. Making the sauce. Fry finely chopped onion and garlic in olive oil until transparent. Then add grated tomato, tomato paste, oregano, basil, salt and simmer for 10 minutes.
  3. Put the sauce in a baking dish.
  4. Making the filling. Fry 1 garlic clove and chopped parsley in olive oil for 1 minute. Put in a bowl, add ricotta and lemon juice. Mix.
  5. Now put a teaspoon of the filling on the edge of the zucchini or eggplant and wrap the rolls. Put them in the sauce.
  6. Send everything to the oven for 20-25 minutes at 200 degrees.
  7. When serving, sprinkle with parmesan and parsley.

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