Parmesan-Ricotta Eggplant Rolls
Serves 430 mins prep30 mins cook
Delicious eggplant rolls filled with a creamy ricotta-parmesan mix, crunchy pistachios, and sweet golden raisins, served with a tangy honey-tahini-yogurt sauce. A perfect vegetarian dish bursting with flavor!
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Add the eggplant to the sheet pan, then brush both sides with the olive oil and season generously with salt and pepper. Place the eggplant in the oven for 25-30 minutes, flipping halfway. Remove and allow it to cool. 3: While the eggplant roasts, make the filling. Add all filling ingredients to a bowl and mix to combine. 4: Place the eggplant onto a flat surface and add a couple spoonfuls of the filling. Roll the filling so that it is cylindrical. Roll the eggplant up around the filling and repeat until you have used everything up. 5: Make the sauce by adding all sauce ingredients to a small bowl and mixing to combine. 6: To serve, spread a smear of the sauce onto a plate, top with the eggplant and then garnish with parsley, if using.View original recipe