Eggplant rolls with ricotta and hazelnuts, a simple, fresh recipe, practically almost without cooking, perfect for the summer season.
It can be served as an appetizer or main course, excellent in both cases. The eggplant, a sun vegetable, when purchased, must be firm with shiny skin. It will then be sliced and grilled, you know that eggplants are eaten exclusively cooked, in this recipe they will be stuffed with ricotta and hazelnut cream, superb.
I accompanied the dish with a yellow pepper sauce, a delight, simple and very quick to prepare. If you want to make a good impression at a lunch or dinner with friends, this is the recipe for you, fast, light and sure to impress
Here you can find other fantastic recipes with eggplants:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
- Energy 192.85 (Kcal)
- Carbohydrates 6.21 (g) of which sugars 2.21 (g)
- Proteins 8.14 (g)
- Fat 15.89 (g) of which saturated 5.53 (g)of which unsaturated 2.09 (g)
- Fibers 2.12 (g)
- Sodium 491.28 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for eggplant rolls with ricotta and hazelnuts
- 12 oz black oval eggplants
- 7 oz ricotta
- 2 oz grated Grana Padano
- 8 leaves basil
- 1 bunch chives
- 2 tsp extra virgin olive oil
- to taste salt
- to taste black peppercorns
- 1 yellow bell pepper
- 2 oz extra virgin olive oil
- to taste salt
- 8 leaves basil
Tools
- Mandoline Professional 21 in 1 Vegetable Mandoline, Vegetable Slicer, Professional Mandoline Slicer with 7 Blades and Vegetable Peeler
- Immersion Blenders Braun Hand Blender, MultiQuick 1 MQ 100 Dip, 450 W, with PowerBell for Smooth Blending, One Touch Speed, Anti-Splash Function, BPA Free, White
- Blender Moulinex LM811D PerfectMix + Electric Blender with Powelix Technology, 1200 W, 1.5 Liters, 45 Decibels, Multi-Function Blender with 3 Programs and Heat Resistant Glass Jar
Steps for eggplant rolls with ricotta and hazelnuts
Start by peeling the eggplants, slice them lengthwise. Brush them with oil and grill for a few minutes (if interested in purchasing click here) on a hot grill
In a bowl, I put the basil leaves, a tablespoon of ricotta, the Grana, a splash of oil, salt and pepper, and some chives. Blend everything with an immersion blender. Chop the almonds in a food processor.
When everything is ready, add the remaining ricotta and chopped hazelnuts, mix well with a spoon, and the cream is ready for filling
Spread the filling on the eggplant strips, roll them up and tie each roll with a chive ribbon, boiled for a few minutes
Prepare the sauce by roasting the pepper. To peel the pepper and roast it at the same time, pass it over the gas flame, protected by the flame spreader. When all the skin is evenly charred, close it in a paper bag and let it cool. At this point, after dipping it in a bowl of cold water, the skin will come off easily.
At this point, cut the pepper into chunks. Put everything in a bowl with the oil and basil leaves and blend, and the sauce is ready. Serve the eggplant rolls with the pepper sauce, a delight
Storage and Tips for Preparing Eggplant Rolls with Ricotta and Hazelnuts
Peppers can also be roasted and peeled by putting them in the oven at 392°F for 15 minutes. Eggplants can be stored in the fridge for a long time, sliced and blanched, they can be frozen or preserved in oil; they are only eaten cooked
