Warm eggplant rolls with herbed ricotta filling

Serves: 4

Time to make: 55 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 red capsicum

1 yellow capsicum

1 large bunch (100g) rocketarugulaX, trimmed

1 lemon, ¼ cup juice and 2 teaspoons grated zest

2 medium eggplantaubergineXs, cut in 1cm slices, lengthways (16 slices total)

4 thick slices multigrain bread

350g fresh extra-light ricotta cheese

¼ cup skim milk

2 tablespoons finely chopped fresh oregano

1 tablespoon finely chopped fresh thyme

pinch dried chilli flakes

toothpicks (optional)

Instructions

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

2 Arrange capsicums and rocket on a platter. Drizzle with 2 tablespoons lemon juice and the remaining oil. Set aside.

3 Chargrill eggplants until tender and golden. Add bread and cook, turning, until golden brown.

4 In a bowl combine ricotta, milk, oregano, thyme, lemon zest, chilli flakes and the remaining lemon juice. Spread about 1 tablespoon ricotta mixture evenly over each eggplant slice. Roll up lengthways (secure with a toothpick, if needed). Serve with capsicum salad and grilled bread.

Variations

Use a mix of rocket and watercress if you prefer.
Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1010 kJ

Protein 16 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 7 g

Sodium 370 mg

Calcium 360 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.