Eggplants are one of my favorite vegetables. At home, we like them breaded, stuffed, in moussaka or Parmigiana. The recipe that I am presenting to you is another quick and easy way to prepare them, such as a zucchini cannelloni, filled with a whimsical mixture of cottage cheese and spinach and served with a homemade tomato sauce flavored with basil or lemon thyme.

It is ideal to prepare them in summer, when we have plenty of natural fresh tomato and eggplant; It is also a light dish to take as a starter at lunch or for a light dinner. The original recipe calls for ricotta but you can use cottage cheese at your convenience.

On these occasions when the dishes are so attractive, I use the skeppsthult iron skillet because it allows the dish to be served directly at the table, without having to transfer the rolls to a tray. It is one of my favorite pans for its robustness and rusticity.

Cast iron skillet with wooden handle Skeppshult


  • 2 medium eggplants
  • 250 gr of ricotta or cottage cheese
  • 60 gr of baby spinach leaves or spinach leaves
  • 4 tablespoons grated Parmesan cheese
  • 1 small egg
  • 500 gr of natural tomato peeled and cut into cubes
  • 4 tablespoons of oil
  • 2 garlic cloves, peeled and minced
  • A few basil or lemon thyme leaves
  • Salt and pepper
  • To serve: Parmesan cheese


    1. Prepare the tomato sauce. Lightly brown the garlic in the iron skillet with 4 tablespoons of oil and add the tomatoes and basil or thyme. Sauté for 20 to 30 minutes until the tomatoes have completely released the water and the tomato has been confit.

    2. Grill the eggplants. Preheat the oven to 200ºC. Cut the aubergines into slices with the help of a mandolin (or with the Betty Bossi slicer ) and place them on a baking tray . Drizzle them with oil, salt and pepper. Roast at 200ºC for 10 minutes. Get out of the oven and reserve.

    3. Prepare the filling. In a small bowl mix the cottage cheese, Parmesan and spinach leaves with a beaten egg. If the spinach is not baby. Chop lightly before proceeding to mix

    4. Fill the aubergines. Take a sheet of aubergine and place a spoonful of filling at one end and roll it up as if it were a cannelloni, set aside and do the same with the rest.

    5. Finish the plate. Place the eggplant rolls on top of the tomato sauce, in the pan, and heat for 7 to 10 minutes over low heat and with the pan covered, so that the filling finishes cooking. Serve directly from the pan to the table with a little grated Parmesan on top. Enjoy.

    Cast iron skillet with wooden handle Skeppshult

    Author of the recipe: Olga fromPepita Greens


    Ana Santin Coro said:

    Realmente deliciosas 😍

    Lia said:

    Se ven riquisimas,me encanta la combinación de colores,pronto las hare,gracias por alimentar nuestro paladar en epoca de pandemia

    Alejandra said:

    Tiene una pinta espectacular. ¿Para cuántas personas están pensadas estas medidas?

    juan said:

    Mi plato favorito en Gino’s. Allí los llaman “involtini di melanzane”. Ya estoy tardando en probar la receta. Muchas gracias por compartirla

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