For the recipe of these eggplant bundles with ricotta and cooked ham I preferred not to grill the eggplant slices beforehand but to cook them raw only after slicing them thinly, sprinkling with coarse salt and letting them drain for about 30 minutes in a colander.
The filling is definitely a classic I didn’t dare but the result is optimal, tasty, appetizing and good even at room temperature.
With this filling of ricotta and cooked ham we can also prepare the lasagna recipe alternating fresh egg pasta sheets and maybe even a few tablespoons of grated pecorino romano.
It’s definitely a recipe more suitable for the summer season given the seasonality of eggplants but honestly today I felt like it…
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I opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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Making rolls or bundles is a fun way to present many dishes and among the many already published on the blog, I suggest these recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients RECIPE EGGPLANT BUNDLES with RICOTTA AND COOKED HAM
- 1 eggplant (large or 2 small-medium)
- 300 ml tomato sauce
- 8 slices cooked ham
- 2 tablespoons extra virgin olive oil
- 300 g ricotta
- to taste basil
- to taste salt
- to taste pepper
- to taste coarse salt
Tools RECIPE EGGPLANT BUNDLES with RICOTTA AND COOKED HAM
- Cutting Boards
- Knives
- Baking Pans
FOR THE PREPARATION OF THE RECIPE EGGPLANT BUNDLES with RICOTTA AND COOKED HAM
I preheat the oven to 392°F and wash and cut the eggplants into slices of a few millimeters (4/5), sprinkle them with coarse salt, and let them drain for about 30 minutes.
After the time has passed, I quickly rinse them, dry them with paper towels, and brush them
slightly with a little extra virgin olive oil, and place them on a baking sheet lined with parchment paper.
I bake them for about 30 minutes or depending on the thickness and the characteristics of the home oven.
In a bowl, I put the ricotta, add some chopped basil, and season everything with a drizzle of EVO oil, salt, and pepper.
Once the eggplant slices are out of the oven, I let them cool and then proceed to stuff them…
I place each slice on a plate or cutting board, add a piece of cooked ham, then a generous dollop of seasoned ricotta, and roll it up like a roll.
I continue in the same way until I finish the ingredients.
In a baking dish, I pour the tomato sauce and arrange the stuffed eggplant rolls without overlapping them.
I add salt, pepper, a tiny drizzle of extra virgin olive oil, and bake for 15/20 minutes at 392°F or depending on the characteristics of the personal oven.
Personally, I also added basil, an herb I use a lot in summer…
Enjoy your meal! Annalisa
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AN EASY AND DELICIOUS GREEK SAUCE BASED ON EGGPLANTS
READ → https://blog.giallozafferano.it/asilannablu/melitzanosalata/
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