Eggplant and tomato rolls in the oven
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These cheese-filled envelopes are reminiscent of ravioli, made without flour or dough. To assemble them easily, slice the zucchini into very thin strips. A mandoline or a simple vegetable peeler will do the trick. Fill the zucchini envelopes with a delicious mixture of three cheeses (mozzarella, ricotta, and goat's cheese) and Italian seasoning, and bake in the oven on a bed of roasted tomatoes. Serve the envelopes and tomatoes with arugula and enjoy their amazing flavor and striking appearance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 - 6 large eggplants or long zucchinis (about 1.3 kg)
- 12 medium plum tomatoes (about 1.3 kg), tops trimmed and halved crosswise
- 2 tsp Italian seasoning
- 2 tbsp olive oil + extra for drizzling
- 1 cup ricotta (about 280 g)
- 1 tbsp. grated mozzarella (about 220 gr.)
- 30 gr. goat cheese with herbs
- Zest of half a lemon + juice of 1 lemon
- 4 cups arugula
- Special equipment: mandolin grater
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Recipes with similar ingredients: eggplants, plum tomatoes, Italian seasonings, mozzarella cheese, ricotta cheese, goat cheese, arugula
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Place a rack on a baking sheet.
- Using a mandoline or vegetable peeler, slice the zucchini into thin, long strips, as wide as possible (the first few strips may be too narrow). Slice 48 strips in total (you should get 12 strips from each zucchini). Place the strips on a baking sheet (it's okay if they overlap slightly) and sprinkle with 1 teaspoon of salt. Let sit for 10 minutes, then thoroughly dry the excess liquid with paper towels.
- Place the tomatoes in a large bowl and toss with Italian seasoning, 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. Arrange the tomatoes, cut side down, in a 9x13-inch baking dish. Bake until tender to the touch and some juices have released, about 25 minutes.
- Meanwhile, in a medium bowl, combine the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt, and a pinch of ground black pepper. Lay 2 zucchini strips lengthwise, overlapping slightly, then lay 2 more zucchini strips crosswise, overlapping slightly, to form a cross. Top each cross with 1 heaping tablespoon of the cheese mixture in the center.
- Tightly fold the zucchini strips over the cheese mixture, one at a time, alternating horizontal and vertical strips to form a square of zucchini. Repeat with the remaining zucchini strips and filling. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.
- Place zucchini wrappers on top of roasted tomatoes and bake until zucchini is tender and cheese is melted, 10 to 12 minutes.
- Meanwhile, toss the arugula with lemon juice and divide evenly among 4 plates. Arrange the tomatoes and zucchini on the plates and drizzle with olive oil.
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