tagAlt.Fried eggplant stuffed with garlic sauce and cranberries with Basil

Char-Grilled Eggplant Rolls Stuffed with Ricotta

Experience eggplant at its finest: smoky, tender, and wrapped around a creamy ricotta filling—ready in just an hour for a sensational summer starter or side.
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    • ( Scored 4 on 1 reviews )

Nina:

Eggplant and ricotta rolls? A dreamy combo. When topped with the ultimate Italian tomato dressing, you know you're in for a treat.

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tagAlt.Fried eggplant stuffed with garlic sauce and cranberries with Basil

Eggplant stands tall among the most adaptable summer vegetables, cherished across Mediterranean cuisines for its ability to absorb flavors and transform with different cooking techniques. Though countless ways exist to enjoy eggplant, grilling or roasting unlocks its smoky depth and luscious texture like no other. This recipe celebrates those qualities, marrying charred eggplant slices with a creamy, herbaceous ricotta filling.

The classic combination of soft, whipped ricotta and the freshness of garden herbs creates a light yet satisfying filling, complemented by a vibrant homemade tomato sauce. By sourcing local, in-season produce—especially peak summer eggplant and sun-ripened tomatoes—you’ll elevate this dish to new heights. Whether served as an appetizer, a side, or even the star of a vegetarian meal, these eggplant rolls offer an irresistible blend of tradition and modern flavor. Gather your family around the table and let the aroma of grilling eggplant and simmering sauce announce a dinner to remember!

Ingredients

for 4 servings

Grilled Eggplant with Ricotta ingredients

  • Eggplant 2
  • Ricotta cheese (Sheep's Milk) 250 grams
  • Extra-virgin olive oil as needed
  • Canned tomato 400 grams
  • Salt as needed
  • Black Pepper as needed
  • Basil (Leaves) as needed
  • Parmesan cheese (Grated) as needed
  • Garlic Cloves 1

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Preparation

for 4 servings

Step

1

Of 4

Slice and Char the Eggplant

Begin by heating your grill pan over high heat, or set your oven’s broiler to a medium-low setting. Using a mandoline or a sharp knife, cut the eggplant into uniform slices about 1/4-inch (6mm) thick to ensure even cooking.

Grill each eggplant slice on both sides until they show rich brown grill marks and become pliable. As soon as they come off the heat, sprinkle with a pinch of salt to draw out any excess moisture, then set aside to cool slightly.

Step

2

Of 4

Make Ricotta Filling and Form Rolls

In a mixing bowl, blend ricotta cheese with extra-virgin olive oil, a little salt and freshly ground black pepper, finely grated Parmesan cheese, and a handful of minced fresh basil or chives. Mix until smooth and aromatic. If you prefer a little tang, a squeeze of lemon juice can be added for brightness.

Spread a generous layer of the ricotta mixture along each grilled eggplant slice. Carefully roll each slice into a neat spiral. If the rolls don’t hold their shape, secure them with a toothpick.

Step

3

Of 4

Simmer Tomato Sauce from Scratch

Pour a layer of high-quality extra-virgin olive oil into a medium saucepan and heat gently over medium. Peel and finely mince a few cloves of garlic; set aside.

While the oil heats, quickly blitz your canned or fresh tomatoes with an immersion blender, leaving some texture if preferred. Once the oil shimmers, add the garlic and sauté just until fragrant—about 30 seconds. Immediately pour in the blended tomatoes to prevent burning.

Bring the sauce to a gentle boil, then reduce the heat to low. Let it simmer for around 10 minutes, stirring occasionally, until it thickens and the flavors meld. Season with salt and, if desired, a pinch of sugar to balance acidity.

Step

4

Of 4

Bake to Golden Perfection and Serve

Arrange the stuffed eggplant rolls snugly in a baking dish. Preheat your oven to 205°C (400°F).

Once the tomato sauce has thickened and slightly cooled, spoon it generously over the eggplant rolls. Finish with a shower of extra Parmesan cheese and a final drizzle of olive oil.

Bake in the preheated oven until the cheese on top is melted, golden, and bubbling—about 15-20 minutes.

Serve hot, garnished with fresh basil leaves and another splash of fragrant olive oil for a burst of herbal aroma and flavor.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Nina Friday 17th of April 2020

Tasty and juicy eggplant rolls

Eggplant and ricotta rolls? A dreamy combo. When topped with the ultimate Italian tomato dressing, you know you're in for a treat.

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