Roasted Eggplant Rolls with Ricotta

Ingredients

• 2 medium eggplant
• 1 cup ricotta cheese
• 1 eggs
• 2 cloves garlic
• 0.25 cup basil
• 1 cup spinach
• 2 tbsp olive oil
• 1 tsp lemon zest
• 0.5 tsp nutmeg
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices.
2. 2Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. 3Place the eggplant slices on a baking sheet and roast until tender, about 20 minutes, flipping halfway through.
4. 4While the eggplant is roasting, combine ricotta, egg, minced garlic, chopped basil, spinach, lemon zest, nutmeg, salt, and pepper in a bowl.
5. 5Remove the eggplant from the oven and let it cool enough to handle.
6. 6Place a spoonful of the ricotta mixture on one end of an eggplant slice, then roll it up tightly.
7. 7Repeat with the remaining eggplant slices and ricotta mixture.
8. 8Place the rolls seam-side down on a baking dish.
9. 9Bake the rolls in the preheated oven until the filling is set, about 10 minutes.
10. 10Garnish with fresh basil leaves before serving.
11. 11Serve warm as an appetizer or light main course.
12. 12Optional: Drizzle with a bit more olive oil and a squeeze of lemon juice for extra flavor.