Ricotta-stuffed eggplant ‘cannelloni’

Ricotta-stuffed eggplant ‘cannelloni’

Lauren Bamford

When we had our restaurant, Gorski & Jones, we used to make a different antipasto every day. This was one of the dishes we made as part of a daily changing selection.


Quantity Ingredient
3 eggplants, trimmed and cut lengthways into slices 5 mm thick
vegetable oil, for frying
400g fresh ricotta
100g currants
100g pine nuts, toasted and chopped
2 large handfuls flat-leaf parsley leaves, chopped
2 lemons, juice and finely-grated zest
1 bunch basil, leaves torn
500ml see method for ingredients
100g parmesan cheese, grated


  1. Preheat the oven to 180°C.
  2. Place the eggplant in a colander and season liberally with salt. Toss, then leave for 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with a clean cloth.
  3. Heat a little oil in a frying pan over medium heat. Fry the eggplant for 2 minutes on each side or until golden. Remove and set aside to drain on paper towel.
  4. In a mixing bowl, combine the ricotta, currants, pine nuts, parsley and lemon juice and zest. Season with salt and pepper.
  5. On a clean work surface, lay out the eggplant slices. Place a tablespoon of the ricotta mixture onto each slice and then roll up like a cigar. Place the rolls into a 35 cm x 25 cm baking dish, sitting them close together with the seam side down.
  6. Cover the eggplant cigars evenly with the tomato sugo and top with the parmesan and basil leaves. Season well and bake for 30 minutes or until the sugo is bubbling and the cheese has melted.
  7. Remove from the oven and allow to cool for a few minutes before serving.
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