Basil Ricotta Eggplant Rollatini

Recipe Collection: Appetizer

Basil Ricotta Eggplant Rollatini is a vegetarian Italian dish that combines tender eggplant with a rich ricotta filling, fresh basil, and toasted pine nuts. This recipe is perfect for those following a vegetarian diet and is a great option for anyone with dairy and nut allergies. The flavor profile is a harmonious blend of creamy, nutty, and herbaceous notes, making it a versatile addition to any meal.

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Overview

This Basil Ricotta Eggplant Rollatini is a robust and flavorful appetizer that is sure to impress your guests. With its creamy ricotta filling, fresh basil, and a hint of toasted pine nuts, this dish is a delightful start to any meal. The eggplant slices are tender and perfectly complemented by a rich spaghetti sauce and a sprinkle of Parmesan cheese.

Diet Type

Vegetarian

Allergies

Dairy, Nuts

Cuisine

Italian

Serving Size: 5

Cooking Time: 30 minutes

Ingredients

• 0.5 Cups fresh basil, torn
• 0.25 Cups pine nuts, toasted
• 2 Pints ricotta cheese
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Medium eggplants, sliced
• 1 Tablespoon (tbsp) olive oil
• 2 Cups spaghetti sauce
• 0.25 Cups Parmesan cheese, grated

Steps

1. In a medium-sized bowl, combine the torn basil, toasted pine nuts, ricotta cheese, and season with a pinch of salt and pepper. Place the bowl in the refrigerator to chill.
2. Lightly coat the eggplant slices with olive oil. Place them in a large saucepan over medium heat, applying pressure to release moisture from the eggplant. Remove the slices when they are tender and allow them to cool to room temperature.
3. Spread a dollop of the ricotta mixture over each eggplant slice, then roll up the slice.
4. Spoon spaghetti sauce over each rollatini and sprinkle with grated Parmesan cheese before serving.

Enjoy your homemade Basil Ricotta Eggplant Rollatini!