Ricotta and thyme stuffed eggplant parcels baked in a rich tomato and cream sauce. Serve with a green salad and toasted sourdough to mop up all the lovely sauces.

EGGPLANT INVOLTINI

Serves 6

INGREDIENTS

2 eggplants, thinly sliced lengthways
2 tablespoons olive oil
1 teaspoon salt

SAUCE
1 onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon oregano, dried
½ teaspoon ground sweet paprika
2 tablespoon tomato paste
2 x 400 gram tins of tomatoes
1 teaspoon caster sugar
¼ teaspoon salt
½ teaspoon cracked pepper
large handful of basil leaves, finely chopped

FILLING
350 grams ricotta cheese
4 sprigs of fresh thyme
juice and zest of 1 lemon
¼ cup finely grated parmesan
⅓ cup fresh breadcrumbs
½ teaspoon cracked pepper

TO ASSEMBLE
½ cup cream
parmesan, finely grated
sourdough, to serve

METHOD

In a large sauté pan over a low heat, fry onions in olive oil until translucent.

Add the garlic, oregano and paprika and fry for two minutes. Add all remaining sauce ingredients and leave to simmer for 30 minutes or until thickened. Pour sauce into a large baking dish and set aside. 

Meanwhile, preheat the oven to 190ºC. 

Place the thinly sliced eggplant on two or three lined baking trays. Drizzle over olive and season with salt. Bake for 15 minutes, flipping half way through. Eggplant should be soft but not golden. Set aside to cool. 

In a large bowl, combine ricotta filling ingredients. Place a large spoonful of ricotta filling at the end of each eggplant slice. Roll the piece of eggplant up around the filling and place seam side down into the baking dish. Repeat with remaining eggplant slices. 

Pour cream over eggplant and tomato sauce and sprinkle over a generous handful of grated parmesan cheese. 

Bake for 25 – 30 minutes or until golden brown and bubbling. Serve with crunchy sourdough.