Eggplant, Ricotta and Spinach Rolls

  • Average
  • 15 minutes
  • 45 minutes
  • Average
Roasted eggplant wrapped around a creamy blend of spinach and ricotta, topped with a fragrant tomato coulis and gratinated parmesan.




  • 2 eggplant
  • 300g spinach
  • 250 g of ricotta
  • 1 box of tomato coulis
  • 1 onion
  • Olive oil
  • Salt / pepper
  • Parmesan


Stage 1

Preheat the oven to 180°c

Stage 2

Cut the eggplants into thin slices, place them on a baking sheet. Sprinkle with coarse salt and olive oil.

Stage 3

Bake for 20 minutes.

Stage 4

Meanwhile, Slice the onion, add the tomato coulis, salt and pepper. Leave to simmer for 10 minutes.

Stage 5

Cook the spinach in a pan with a drizzle of olive oil. Cook for 5 minutes and leave to cool.

Stage 6

Mix them with the ricotta, salt and pepper.

Stage 7

Arrange a slice of eggplant, add a little stuffing then roll it up. Tighten them well

Stage 8

In a dish, pour a little of the tomato coulis mixture . Arrange the rolled eggplants on top.

Stage 9

Add a little tomato coulis on top when the dish is filled

Stage 10

Bake for 15 minutes

Stage 11

After removing from the oven, sprinkle with parmesan.

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