Mediterranean Roll-Ups

Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping.These Mediterranean Roll-ups make  a tasty vegetarian supper. Long slices of aubergine and courgette are smeared with ricotta and basil pesto, rolled up and baked in a rich tomato sauce with a mozzarella and basil topping. Perfect served with some crusty bread! This dish takes a little time but it's not difficult and can be made ahead of time.   Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping. I used a large aubergine sliced lengthways into 6. There's no need to peel but I used a peeler on opposite sides before I started. Cut two large courgettes the same way. Put them on a baking sheet and bake for 10 minutes then turn over for another 10 minutes. They should be easy to roll up and some of the moisture will have gone too. Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping. While the vegetables are cooling make a tomato sauce by frying a chopped onion in a little oil until softened, adding garlic then tomato puree and 2 tins of chopped tomatoes. Add in some fresh basil an simmer for about 20 minutes until the mixture is really thick. Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping. Mix together ricotta with some basil pesto. Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping. Take a slice of courgette, top with aubergine and then another slice of courgette. Smear  with ricotta and then gently roll up. http://chezlerevefrancais.com/rocket-and-walnut-pasta/ Put a third of the tomato sauce in a baking dish and place the roll-ups on top. http://chezlerevefrancais.com/rocket-and-walnut-pasta/ Pour over the rest of the sauce over the roll-ups and top with mozzarella and Parmesan. http://chezlerevefrancais.com/rocket-and-walnut-pasta/ Bake until the mixture is bubbling and the cheese has melted. Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping. My family love meaty dishes, but with the cheese and rich tomato sauce, they gave it the thumbs up!
Mediterranean Roll-Ips
Serves 6
Mediterranean roll-ups. Slices of aubergine and courgette smeared with pesto and ricotta and baked in a tomato sauce with a mozzarella topping.
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For the roll-ups
  1. 1 aubergine
  2. 2 large courgettes
  3. salt
  4. 250g ricotta
  5. 2 tbsp basil pesto
For the tomato sauce
  1. 1 onion,chopped
  2. 2 tins chopped tomatoes
  3. 2 cloves of garlic, crushed
  4. 1 tbsp chopped fresh basil
  5. 1 tbsp tomato puree
  6. 1 tbsp oil
  7. seasoning
For the topping
  1. 2 x 125g balls of mozzarella
  2. 2 tbsp grated Parmesan
  3. 1 tbsp chopped fresh basil
Instructions
  1. Slice the vegetables lengthways into 6. They should be about half a centimetre.
  2. Lay the slices on baking sheets and sprinkle with salt.
  3. Bake for 20 minutes at 180 degrees C, turning once.Leave to cool.
  4. Mix the ricotta and pesto together.
  5. For the sauce soften the onion and garlic together and add the tomato puree, basil and tinned tomatoes. Season and simmer for 20 minutes until thick.
  6. Take a slice of courgette, top with aubergine and another piece of courgette. Smear some ricotta on top and roll up.Place a third of the tomato sauce in a baking dish and arrange the roll-ups on top.
  7. Top with the remaining sauce and the cheese topping.
  8. Bake at 180 degrees C until the sauce is bubbling and the cheese has melted.
Chez Le Rêve Français http://chezlerevefrancais.com/
                               

13 Comments Add yours

  1. chef mimi says:

    These are magnificent!

    1. amandrawren70@gmail.com says:

      Thank you Mimi 🙂

  2. I have forwarded these to our eldest daughter who has just returned to Uni in the UK, she is vegetarian and will love them, but so do I, I adore vegetarian food! Enjoy the sunshine and have a lovely weekend x

    1. amandrawren70@gmail.com says:

      Glad you like them. We are busy in the garden but it’s too hot!Enjoy xx

  3. Marilene says:

    Looks good, will try with a little meat, 🙂 Thanks.

    1. amandrawren70@gmail.com says:

      Thanks. A beefy bolognnaise sauce would be good.

  4. Sheryl says:

    mmm. . . This looks delicious.

    1. amandrawren70@gmail.com says:

      Thank you. It is very filling too.

  5. ChgoJohn says:

    How did I not use any of my melanzane in roll-ups? These sound so good. I’ll be sure to come back here next year. I plan on a successful year with zucchini, as well as melanzane.I’m going to need recipes and this one, using both, is a god-send. Thanks, Amanda.

    1. amandrawren70@gmail.com says:

      Thank you. Rollups are relatively new to me as I never came across them in the UK. It’s so nie to share ideas and for me to learn new things!

  6. This recipe is wonderful, my happy pixel!! I’m going to try it!! Thanks for sharing.
    Love, thp

    1. amandrawren70@gmail.com says:

      Thank you thp! Amanda

    2. amandrawren70@gmail.com says:

      Glad you like it!

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