Ricotta and Walnut Eggplant Roll
These savory rolls are filled with a creamy, nutty ricotta mixture and baked in a rich tomato sauce. Perfect as a main course or a show-stopping appetizer.
Total time
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Servings: 4 (makes \~12 rolls)
Ingredients:
For the Rolls:
2 medium eggplants, sliced lengthwise into ¼-inch strips
2 tbsp olive oil (for brushing)
Salt, to taste
For the Filling:
1 cup ricotta cheese
½ cup finely chopped walnuts
2 tbsp grated Parmesan (optional)
1 small garlic clove, minced
2 tbsp chopped parsley or basil
Salt & black pepper, to taste
* Optional: zest of ½ lemon for brightness
For the Sauce:
1 ½ cups marinara or crushed tomatoes
1 tsp olive oil
½ tsp dried oregano or Italian seasoning
Notes & Tips:
No ricotta: Substitute with cottage cheese (blended) or vegan ricotta.
Roasting tip: Salt eggplant slices first to draw out moisture for better texture.
Toast: Toast walnuts for extra flavor before mixing in.
Instructions:
1. Prep the Eggplant
Preheat oven to 400°F (200°C).
Lay eggplant slices on a tray, brush with olive oil, and sprinkle with salt.
Roast for 10–12 minutes or until soft and pliable (not mushy).
2. Make the Filling
In a bowl, mix ricotta, walnuts, garlic, herbs, Parmesan (if using), and season with salt, pepper, and lemon zest.
3. Roll It Up
Place a spoonful of filling at the wide end of each eggplant slice and roll tightly. Repeat for all slices.
4. Prepare the Sauce
Spread tomato sauce in the bottom of a baking dish. Place the rolls seam-side down over the sauce.
5. Bake
Drizzle a little olive oil on top, cover with foil, and bake for 15 minutes. Remove foil and bake uncovered for 10 minutes until bubbling and golden.
6. Serve
Garnish with fresh basil or parsley and a sprinkle of Parmesan if desired. Serve warm with a green salad or crusty bread.
Nutritional Information
Calories: 280 kcal
Protein: 12g
Fat: 19g
Carbs:14g
Fiber: 4g
Sugar: 5g
frequently asked questions
Q: Can I make these ahead?
A: Yes! Assemble and refrigerate up to a day ahead. Bake just before serving.
Q: Can I freeze them?
A: Yes, freeze before baking. Defrost and bake as usual.
Q: What can I serve these with?
A: A side of lemony arugula salad, quinoa, or roasted veggies pairs beautifully.