Eggplant & Ricotta Rolls with Zucchini Flowers

  • Eggplant & Ricotta Rolls with Zucchini Flowers

Rated 4.92 out of 5 based on 6 votes

Ingredients

  • 1 punnet baby zucchini with flowers
  • 1 x eggplant
  • 2 Tbls extra virgin olive oil
  • 250 g fresh ricotta
  • 8 x flat pancetta

Method

Cut eggplant lengthways into 5mm slices.

Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.

Spray a chargrill with cooking oil spray and heat on high. Cook eggplant slices for 2-3 mins each side, until softened. Set aside to cool.

Heat half of oil in a frying pan on medium. Cook zucchini stem for 2-3 mins, until just tender. Remove from heat. Fold through ricotta and sliced flower and season well. Transfer to a bowl and set aside to cool.

Lay eggplant on a flat surface and top each piece with a slice of pancetta. Spoon ricotta mixture over pancetta and roll up to enclose. Arrange on a serving platter and drizzle with
remaining oil to serve.

In each serve 1100 kilojoules, 14g protein, 21g total fat (7g sat fat), 4g carbohydrate (4g sugar), 3g fibre, 542mg sodium.

*(tip)* If you’re having trouble finding zucchini flowers at the greengrocer, you can replace them with 150g small zucchini and five finely sliced basil leaves.

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  • YUM! I have some fresh ricotta in the fridge this looks like a great way to use it. And the photo is beautiful!

    Reply

    by Nic Midgley on 26/09/2012, 11:52
    Nic Midgley
    • Thx Nic, glad you like it! Too easy to make and a great way to get the party started! Enjoy! L

      Reply

      by Luca Ciano on 01/10/2012, 00:00
      Luca Ciano
  • The photo looks amazing, I love this dish (though I have a different version for the filling) :)

    Reply

    by Miri Molcho on 09/10/2012, 13:38
    Miri Molcho
    • Hi Miri, the idea is the make something just like a classic italian ‘involtini’, but you can go crazy with so many different fillings…i agree :)

      Reply

      by Luca Ciano on 28/11/2012, 10:11
      Luca Ciano
  • Thanks for doing an alternative to zuchinni flowers. I was going to mark you down because it does not sound home cook-like at all. Now, I am very happy and very much wanting to make these!!! Tonight perhaps. :-)

    Reply

    by Linda Bullard on 29/12/2012, 14:08
    Linda Bullard
    • oh I have some home grown zucchini flowers .. just use the male flowers so you dont miss out on the zucchini …. I must give this a go for New years with my home made ricotta!

      Reply

      by Helen Minns on 29/12/2012, 16:51
      Helen Minns
    • I made it yesterday myself and everyone loved it!! You’ll make very happy guests

      Reply

      by Luca Ciano on 30/12/2012, 13:28
      Luca Ciano
    • Go for it, you’ll love it and a classic to impress family and friends!

      Reply

      by Luca Ciano on 30/12/2012, 13:32
      Luca Ciano
    • You must make them, they taste awsome and looks great to impress friends and family!

      Reply

      by Luca Ciano on 30/12/2012, 13:34
      Luca Ciano
  • I love eggplants. These look perfect! Love how you photographed your dish. :)

    Reply

    by Sarah Lewis on 29/12/2012, 19:39
    Sarah Lewis
    • I wish it was me taking that pict. It was from an issue I did with BBC Good Food Mag back a few years ago and the photograper is Loiuse Lister, one of my favourite in the business. You can find more pics and recipe on my web page. Enjoy!

      Reply

      by Luca Ciano on 30/12/2012, 13:31
      Luca Ciano
  • Lovely recipe but I wouldn’t class it as vegetarian ;-)

    Reply

    by J'stelle Staver on 14/01/2013, 18:03
    J'stelle Staver
    • they must have made a mistake when classifying this, they probably didn’t see the pancetta :)

      Reply

      by Luca Ciano on 25/01/2013, 14:54
      Luca Ciano
  • looks great Snjezana! well done:)

    Reply

    by Luca Ciano on 18/03/2013, 12:50
    Luca Ciano
  • This looks delicious! Looking forward to trying it!

    Reply

    by Deborah Hopley on 21/03/2013, 22:20
    Deborah Hopley
    • Go Deborah, they’re so easy and delicious…u’ll love them! :)

      Reply

      by Luca Ciano on 29/03/2013, 17:15
      Luca Ciano
  • How this can be vegetarian,when is pancetta added,please?

    Reply

    by ANNA LINHART on 28/05/2014, 12:01
    ANNA LINHART
    • Anna , that question was answered by Luca. It is a mistake being put into the wrong category. It’s not vegetarian.

      Reply

      by Linda Bullard on 28/05/2014, 13:09
      Linda Bullard
      • Thank you Linda for answer.

        Reply

        by ANNA LINHART on 28/05/2014, 13:37
        ANNA LINHART