Nutrition balance score
Good
Nutrition per serving
Calories552.8 kcal (28%)
Total Fat38.3 g (55%)
Carbs30.3 g (12%)
Sugars13.1 g (15%)
Protein26 g (52%)
Sodium683.2 mg (34%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2eggplants
large, cut lengthways into 5 mm thick slices, you should end up with about 14 slices
2 tablespoonsextra-virgin olive oil
1 quantitySugo
150gfresh mozzarella
torn into small pieces
3 tablespoonspecorino
freshly grated
3 tablespoonspine nuts
optional
black pepper
freshly ground, to serve
basil leaves
Ricotta Filling
1 tablespoonextra-virgin olive oil
1garlic clove
skin on, bashed with the back of a knife of silverbeet, stalks removed and finely chopped, leaves roughly chopped
500gfresh ricotta
well drained
30gpecorino
freshly grated
1egg
2 tablespoonsflat-leaf parsley leaves
chopped, V teaspoon freshly grated
nutmeg
2 tablespoonssultanas
soaked in water for 30 minutes, drained
salt flakes
black pepper
freshly ground
Instructions
Step 1
Heat a large chargrill pan over high heat. Brush the eggplant slices with the olive oil, then grill for about 3-4 minutes on both sides until they are soft and have nice, dark char lines.
Step 2
Preheat your oven to 200°C.
Step 3
While the oven is heating, make the ricotta filling. Heat the olive oil in a frying pan over high heat, add the garlic, then drop in the chopped silverbeet stalks. Cover and cook for 2 minutes or until softened. Add the silverbeet leaves, replace the lid and leave for 1-2 minutes until wilted. Drain off the excess liquid and discard the garlic clove. Mix the cooked silverbeet with the remaining ingredients in a bowl and season with salt and pepper.
Step 4
To assemble, smear a ladleful of the sugo over the base of a baking dish. Put 1 tablespoon of the ricotta filling in the middle of each eggplant slice and roll up to enclose.
Step 5
Arrange the rolls, seam-side down, in a single layer in the dish. Drizzle the remaining sugo over the top. Scatter over the mozzarella and pecorino and bake for 25-30 minutes or until golden and bubbling.
Step 6
Remove and rest at room temperature for 5 minutes before serving In the meantime, if you'd like to use pine nuts to top the dish, heat a small non-stick frying pan over medium heat and toast the pine nuts for 45-60 seconds until fragrant and lightly golden. Sprinkle over the eggplant.
Step 7
To serve, grind over some black pepper and top with plenty of basil.
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