Eggplants are one of my favorite vegetables. At home, we like them breaded, stuffed, in moussaka or parmigiana. The recipe I present is another easy and quick way to make them, like a zucchini cannelloni filled with a whimsical mixture of ricotta and spinach and served with a homemade tomato sauce scented with basil or lemon thyme.
It's ideal to prepare them in summer, when we have an abundance of fresh natural tomato and eggplant; it's also a light dish to have as a starter at lunch or for a light dinner. The original recipe uses ricotta but you can use requesón as you prefer.
On occasions when the dishes look so striking, I use the skeppsthult cast-iron skillet because it allows serving the dish directly at the table, without having to transfer the rolls to a platter. It's one of my favorite skillets for its robustness and rustic charm.
Skeppshult cast iron frying pan with wooden handle
Ingredients
- 2 medium eggplants
- 250 gr of ricotta or requesón
- 60 gr of baby spinach leaves or spinach leaves
- 4 tablespoons grated Parmesan cheese
- 1 small egg
- 500 gr of peeled fresh tomato, diced
- 4 tablespoons of oil
- 2 garlic cloves, peeled and chopped
- A few basil leaves or lemon thyme
- Salt and pepper
- To serve: Parmesan Cheese
Preparation
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Prepare the tomato sauce. Lightly brown the garlic in the cast-iron skillet with 4 tablespoons of oil and add the tomatoes and the basil or thyme. Sauté for 20 to 30 minutes until the tomatoes have completely released their water and the tomato has become confit.
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Roast the eggplants. Preheat the oven to 200ºC. Slice the eggplants using a mandoline (or with the Betty Bossi slicer) and place them on a baking tray. Drizzle with oil, salt and pepper. Roast at 200ºC for 10 minutes. Remove from the oven and set aside.
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Prepare the filling. In a small bowl mix the requesón, the Parmesan and the spinach leaves with a beaten egg. If the spinach is not baby, chop it lightly before mixing
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Fill the eggplants. Take a slice of eggplant and place a tablespoon of filling at one end and roll it up like a cannelloni, set aside and do the same with the rest.
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Finish the Dish. Place the eggplant rolls on top of the tomato sauce, in the skillet, and heat for 7 to 10 minutes over low heat with the skillet covered, so the filling finishes cooking. Serve the skillet directly at the table with a little grated Parmesan on top. Enjoy.
Skeppshult cast iron frying pan with wooden handle
Comments
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:
Hola!!
Tiene una pinta espectacular. ¿Para cuántas personas están pensadas estas medidas?
Gracias!
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