Ingredients
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1 tablespoon olive oil
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1 yellow onion, finely chopped
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1 (425 g) can chopped tomatoes
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1 tablespoon tomato paste
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1 tablespoon balsamic vinegar
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500 g fresh ricotta cheese
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1/4 cup milk
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1/4 cup finely chopped chives
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2 tablespoons lemon thyme, leaves
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1 lemon, rind finely grated
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salt and pepper
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20 slices chargrilled eggplants
Instructions
- Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
- Heat oil in a fry pan over medium heat.
- Add onion and garlic, cook for about 3 minutes.
- Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
- Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
- Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
- Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
- Spoon sauce into baking dish and top with eggplant rolls.
- Cover and bake for approximately 25 minutes or until sauce is bubbling.