Ricotta Eggplant Rolls are the perfect choice when you crave something light, flavorful, and a little gourmet. These soft eggplant slices are wrapped around a creamy ricotta, walnut, and basil filling, creating the ultimate comfort bite you didn’t know you needed.
Whether you serve them as a fancy starter at your dinner party or enjoy them as a wholesome snack, these eggplant rolls will quickly win hearts. Let’s dive into how you can make them at home!
Table of Contents
Why You’ll Love These Ricotta and Walnut Eggplant Rolls
- Light yet satisfying
- Perfect for appetizers, snacks, or light lunches
- Packed with creamy, nutty, and herby flavors
- Vegetarian-friendly
- Great make-ahead option for parties
Ingredients You’ll Need
Here’s what you’ll need to whip up these delicious rolls:
| Ingredient | Quantity |
|---|---|
| Long eggplants | 2, sliced lengthwise (1/2 inch thick) |
| Ricotta cheese | 500g / 2 cups |
| Garlic | 3 cloves, minced |
| Fresh basil | 3/4 cup, chopped |
| Walnuts | 100g / 1 cup, crushed |
| Eggs | 3, beaten |
| Dried breadcrumbs | Enough for coating |
| Large tomato | 1, sliced |
| Lettuce leaves | Soft tops |
| Kosher salt | As needed |
| Vegetable oil | For frying |
How to Make Ricotta Eggplant Rolls Recipe
Follow these easy steps to create the most satisfying rolls:
Step 1: Prepare the Eggplants
- Place the sliced eggplants in a colander.
- Sprinkle with kosher salt and let them sit for 15 minutes to remove excess moisture.
- Rinse well under cold water and pat dry thoroughly.
Step 2: Make the Filling
- In a large bowl, mix the ricotta cheese, crushed walnuts, minced garlic, and chopped basil.
- Season lightly with salt and pepper.
- Refrigerate until ready to use to keep the mixture fresh.
Step 3: Bread and Fry the Eggplant
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
- Dip each eggplant slice in beaten egg, then coat both sides with breadcrumbs.
- Fry slices in batches until golden brown and crispy.
- Transfer to paper towels and let cool completely.
Step 4: Assemble the Rolls
- Lay out the fried eggplant slices on a tray.
- Spread about 2 tablespoons of the ricotta filling across each slice.
- Top with a small lettuce leaf and a slice of tomato.
- Roll up tightly into a neat pinwheel.
Pro Tips for the Best Eggplant Rolls
- Choose firm eggplants with smooth skin for easier slicing and less bitterness.
- Do not skip salting it draws out moisture and improves texture.
- Fry in small batches to maintain oil temperature and ensure crispiness.
- Use fresh basil and garlic for the most aromatic filling.
Nutritional Info (Approximate per roll)
- Calories: 180 kcal
- Protein: 8g
- Carbs: 10g
- Fat: 13g
Frequently Asked Questions (FAQs)
How do I keep my Ricotta & Walnut Eggplant Rolls from becoming soggy?
Make sure to completely cool the fried eggplant slices before adding the filling. Also, drain the eggplants well after salting.
Can I bake the eggplant slices instead of frying?
Absolutely! Brush the eggplant slices lightly with oil and bake at 400°F (200°C) until golden, flipping once halfway.
How long can I store Ricotta & Walnut Eggplant Rolls?
Store them in an airtight container in the fridge for up to 3 days. Assemble closer to serving time for the best texture.
Are Ricotta & Walnut Eggplant Rolls gluten-free?
They can be! Just swap the regular breadcrumbs for gluten-free breadcrumbs.
Final Thoughts: Time to Roll!
You’re just a few simple steps away from enjoying these heavenly Ricotta & Walnut Eggplant Rolls. Perfect for impressing your guests or treating yourself to something truly special.
Don’t forget to share your creations and tag us we love seeing how you roll!
👉 Ready to whip up your own batch? Save this recipe and make it your next kitchen adventure