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Eggplant Rolls with Herbed Ricotta Filling

eggplant rolls with herbed ricotta filling

Herbed Ricotta FillingFor a super yummy Eggplant cuisine, try this mouthwatering eggplant rolls with herbed ricotta filling recipe. Chargrill eggplant to enjoy more taste.


  • 1 tablespoon olive oil
  • 2 medium capsicums (we used one red and one yellow), washed
  • 100g rocket
  • 1/2 bunch watercress, trimmed
  • 1/4 cup lemon juice
  • 2 medium eggplants, cut lengthways into 1cm slices (16 slices total)
  • 4 slices multigrain bread
  • 350g fresh reduced-fat ricotta
  • 1/4 cup skim milk
  • 2 tablespoons finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • pinch dried chilli flakes


Step 1 Drizzle half the oil over capsicums. Heat a barbecue to medium-high. Cook capsicums until charred. Place into a bowl and cover with plastic wrap. Allow to cool, then peel. Discard skin and slice flesh into thick strips.

Step 2 Arrange capsicum, rocket and watercress on a platter. Drizzle with 2 tablespoons lemon juice and remaining oil. Set aside.

Step 3 Chargrill eggplant until tender and golden. Remove from heat.

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