Eggplant rolls with ricotta and orange


Eggplant rolls with ricotta and orange

Eggplant rolls with ricotta and orange

Ingredients:

80 ml of olive oil
200 g ricotta cheese
salt
20 g dried tomatoes for decoration
2 eggplant
orange – 1 pc.

Preparation:

Eggplant wash, dry and cut into thin plates, while keeping the stalk.

In a frying pan heat the oil and quickly fry the eggplant on both sides.

Put it on a napkin, salt and pepper.

Ricotta mix with salt and pepper to taste.

Orange divided into segments and cut into cubes. Add the ricotta and mix.

Dried tomatoes, cut into small cubes.

Place the still warm plate of eggplant on a board, from top to put the ricotta with orange, turn in the roll, leaving the tail.

Serve, garnished with dried tomatoes.

Bon Appetit!

Eggplant rolls with ricotta and orange

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