Eggplant rolls with ricotta and orange

Recipe "Eggplant rolls with ricotta and orange":

Eggplant rolls with ricotta and orange


  • 80 ml of olive oil
  • 200 g ricotta cheese
  • salt
  • 20 g dried tomatoes
  • 2 eggplant
  • orange - 1 pc.

cooking time

30 minutes

Number of servings

4 servings

The complexity of cooking


The number of calories

385 kcal

Step by step recipe for cooking

Eggplant wash, dry and cut into thinplates, while leaving the stalk. In a frying pan heat the oil and quickly fry the eggplant on both sides. Put it on a napkin, season with salt and pertsem.Rikottu mix with salt and pepper to taste. Orange divided into segments and cut into cubes. Add the ricotta and tomatoes peremeshat.Sushenye dry and cut into small cubes. Place the still warm plate of eggplant on a board, from top to put the ricotta and roll to roll, leaving the tail. Serve, garnished with dried tomatoes.

Leave a comment on this post ↓

* Required fields