Ingredients with Measurements:
- 1 large eggplant
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplant into 1/4-inch thick slices and arrange them on a baking sheet.
3. Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
4. Bake the eggplant slices for 15-20 minutes, or until they are tender and lightly browned.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, basil, parsley, and garlic. Mix well.
6. Place a spoonful of the ricotta mixture on each eggplant slice.
7. Roll up the eggplant slices and place them seam-side down in a baking dish.
8. Drizzle the remaining olive oil over the eggplant rolls.
9. Bake the eggplant rolls for 20-25 minutes, or until they are heated through and lightly browned on top.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 237
Fat: 20g
Carbohydrates: 8g
Protein: 8g
Sodium: 230mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of ricotta and Parmesan.
- You can use any herbs you prefer instead of basil and parsley.
Variations:
- You can add some chopped sun-dried tomatoes or olives to the ricotta mixture for extra flavor.
- You can use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- You can use a mandoline slicer to make the slicing process easier.
- You can make the ricotta mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftover eggplant rolls in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the eggplant rolls, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the eggplant rolls on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, chopped nuts, or a sprinkle of Parmesan cheese.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted potatoes, garlic bread, or a side of pasta.
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and break when rolling them up.
- If the eggplant slices are too thick, they may not cook through properly.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Agrì di Valtorta is a traditional Italian dish that originated in the Lombardy region of Italy. It is typically made with eggplant, ricotta cheese, and tomato sauce.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the eggplant, with a creamy and herbaceous filling.
Serving suggestions:
Serve this dish as a main course with a side salad or as an appetizer for a dinner party.
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Region: Italian