This dish combines the sweetness of eggplant with the creaminess of ricotta, along with fresh spinach and sun-dried tomatoes for a flavorful touch. With this recipe, your dinner will have a whole new taste.
Ingredients:
- Eggplants: 2 medium eggplants, cut into long, thin slices.
- Fresh ricotta: about 150 grams.
- Fresh spinach: 100 grams, chopped.
- Garlic: 1 clove, crushed.
- Sun-dried tomatoes: 50 grams, chopped.
- Salt and pepper: to taste.
- Tomato sauce: 200 ml to cover the rolls in the baking dish.
- Parmesan: 30 grams, to sprinkle over the rolls.
- Fresh basil: a few leaves for garnish.
Method:
Cut the eggplants into long, thin slices, then grill until they become soft. In a bowl, mix Nobili fresh ricotta with chopped spinach, crushed garlic, chopped sun-dried tomatoes, salt, and pepper. Spread this mixture on each eggplant slice and roll up gently. Arrange the rolls in a baking dish, cover with tomato sauce and a sprinkle of Parmesan. Bake at 180°C for about 20 minutes.
Serve the dish hot, garnishing with fresh basil for an even richer flavor.