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Biryani-Spiced Eggplant Rollatini

Thin eggplant slices are filled with a spiced ricotta mixture and baked in tomato sauce, marrying Italian technique with South Asian flavors in a deliciously unexpected way.

  • Category Main | Vegetarian | Baked

  • Servings 4

  • Prep Time 25 minutes

  • Cook Time 30 minutes

Ingredients

  • 2 medium eggplants, sliced thin lengthwise
  • 1 cup ricotta cheese
  • 1/2 cup grated mozzarella
  • 1/4 cup parsley, chopped
  • 1 1/2 tsp Biryani spice
  • 1 cup marinara sauce
  • Olive oil, for brushing
  • Salt and pepper, to taste

Instructions

  • Brush eggplant slices with oil, season with salt, and roast at 400°F (200°C) for 15 minutes.
  • In a bowl, mix ricotta, mozzarella, parsley, Biryani spice, salt, and pepper.
  • Spread tomato sauce in a baking dish.
  • Add a spoonful of filling to each slice and roll up.
  • Place rolls seam-side down in dish and bake at 375°F (190°C) for 25–30 minutes.