Eggplant rolls with ricotta

Must Try

Vegetarian eggplant rolls filled with creamy ricotta and walnut

Ingredients

materials

Preparation

 Cut the eggplant into thin slices. Brush it with some oil and sprinkle with salt and pepper. Grill them in a grill pan until nice brown stripes are visible. Then put them on a plate. Mix the ricotta with 1 tablespoon of pesto and the walnuts.

 Spoon a little of the mixture on the front of a slice of aubergine together with a few arugula leaves and roll up. Place them on a plate and brush the top with a little pesto and sprinkle with a few pepper berries if desired. These aubergine rolls are delicious both hot and cold and you can also warm them up in the oven for a few minutes. Stick a toothpick in it for easy sharing.


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img