Pescatarian Eggplant Roll-Ups with Spinach and Egg
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Learn more →Ingredients
4 servings
For the eggplant
- 2 medium eggplants (about 1 lb each), sliced lengthwise into ¼-inch planks
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the filling
- 5 oz fresh baby spinach
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup fresh ricotta cheese
- ¼ tsp red pepper flakes
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the eggplant planks in a single layer on one or two large baking sheets. Brush both sides with 2 tbsp of the olive oil and season with 1/4 tsp of the salt and the black pepper.
- 2
Roast the eggplant for 18–22 minutes, flipping once halfway through, until the planks are tender, lightly golden, and pliable enough to roll without cracking. Transfer to a wire rack and let cool for 5 minutes. Reduce the oven temperature to 375°F (190°C).
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