Ricotta and Pistachio Stuffed Eggplant Rolls

Ingredients

• 2 large eggplants
• 250 grams (8.8 ounces) ricotta cheese
• 50 grams (1.8 ounces) shelled pistachios
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 400 grams (14.1 ounces) canned tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 200°C (392°F).
2. Slice the eggplants lengthwise into 1/4 inch (0.6 cm) thick slices. Brush both sides with olive oil and season with salt. Place on a baking sheet and bake for 15 minutes until tender.
3. While the eggplant is baking, prepare the filling. In a bowl, mix the ricotta cheese with finely chopped pistachios, salt, and pepper.
4. For the sauce, heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and cook until fragrant. Add the canned tomatoes, tomato paste, dried basil, salt, and pepper. Simmer for 10 minutes.
5. Once the eggplant slices are done, let them cool slightly. Place a spoonful of the ricotta mixture at one end of each slice and roll up.
6. Spread a thin layer of tomato sauce in a baking dish. Place the eggplant rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
7. Bake in the oven for 20 minutes until the sauce is bubbly and the rolls are heated through.
8. Garnish with fresh basil leaves before serving.

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