Baked Eggplant and Pepper Rolls Stuffed with Ricotta
A tasty and modern lunchtime or evening meal. Serve with a crisp green salad or rice on the side.
- Heat the oven to 180 degC. Cut eggplant into 1cm-thick slices. Brush eggplant slices liberally with oil and place on baking trays lined with nonstick baking paper. Bake for 20 to 30 minutes or until golden brown. Remove to cool.
- Place the red pepper quarters in an oven pan, rub with a little olive oil and roast for 0 to 30 minutes, or until the skins blister and the flesh is soft. Remove peppers to a bowl and cover with plastic wrap so that they sweat and the skins loosen.
- once cool enough to handle, peel the pepper quarters - the loosened skins can be peeled off easily and discarded.
- Lay eggplant slices on a work surface. Cover each with a roast pepper quarter and a spoonful of ricotta. Season with salt and pepper and sprinkle with oregano. Roll up and place in a baking dish. Bake for 15 to 20 minutes until golden brown.