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Cooking + Entertaining

Eggplant, ricotta and walnut rolls: the recipe for a quick and appetizing appetizer

Eggplant, ricotta and walnut rolls: the recipe for a quick and appetizing appetizer

ingredients

Extra virgin olive oil

The eggplant, ricotta and walnut rolls I’m a antipasto delicious and very fast to make. Perfect for opening a lunch in the name of taste and lightness, they are ideal to be offered as a second course, on the occasion of a dinner with vegetarian guests, or ataperitif, paired with cheese chips and a glass of white wine. Their preparation, simple and within everyone’s reach, takes just a few minutes: just long enough to grill the aubergine slices on a hot plate and stuff them with a creamy filling with a slightly grainy consistency based on dried tomato pesto, ricotta, and chopped walnut kernels.

Once closed like a roll and seasoned with a drizzle of oil and a pinch of salt and pepper, the aubergines are ready to be served: you will thus obtain appetizing morsels that will truly conquer everyone. If you prefer you can replace the Sun-Dried Tomatoes “Pesto with one of rocket or Genoese, and help you with toothpicks to close the vegetables. The important thing, for an optimal and not at all watery result, is not to forget to collect the ricotta in a narrow mesh colander and let it drain well from the whey.

The right flavor is given to the dish by dried tomatoes: for a sweeter and creamier result we suggest you leave them in soaking for at least a couple of hours before blending them with the almonds and basil leaves. Alternatively, you can use those in oil, which are softer, easier to mince and with less acidic notes. Do not skimp on the quantity of pesto and, once ready, transfer it to the fridge, covered with a drizzle of oil, inside sterilized glass jars: you can use it in the following days to dress a good plate of pasta, a salad of rice or to make delicious bruschetta.

You can compose the rolls with the ingredients of your taste: robiola and smoked salmon, ricotta and speck … or you can make them in ovenstuffed with ham and cheese, or stuff them with provolone and Taggiasca olives, and cook them in a pan with tomato sauce and grated Parmesan.

Find out how to prepare eggplant, ricotta and walnut rolls by following the step by step procedure and advice. If you liked this recipe, try your hand at the courgette and tuna rolls.

How to prepare eggplant, ricotta and walnut rolls

Wash the aubergines, dry them with absorbent kitchen paper and trim them; then cut them into slices about 1/2 cm thick 1.

Grill the eggplant slices 2-3 minutes per side on a hot plate, then arrange them on a serving dish 2 and keep them aside.

Make the pesto: Collect the sun-dried tomatoes in a mixing bowl 3.

Add the almonds and a few basil leaves 4.

Sprinkle with a generous drizzle of oil 5 and blend everything well, until you get a pesto with a creamy and slightly grainy consistency.

Coarsely chop the walnuts with a knife 6.

Collect the ricotta in a bowl, well drained from the whey, and work it with the tines of a fork 7 until it is reduced to a cream.

Add 1-2 large tablespoons of dried tomato pesto and stir in the chopped walnuts 8.

Mix well with a fork 9 and transfer the mixture obtained into a pastry bag.

Arrange the aubergine slices on the work surface and fill them in the center with a little ricotta cream and dried tomato pesto 10.

Roll up the eggplant slices 11.

And seal them on the filling to form many rolls 12.

Arrange the eggplant rolls on a serving dish, sprinkle with a drizzle of oil and season with salt and pepper. Last with a few leaves of fresh basil, bring to the table and serve 13.

storage

The aubergine, ricotta and walnut rolls can be kept in the fridge, in an airtight container, for 1 day massimo.

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