Ricotta Stuffed Baked Eggplant

Print Recipe
Course Dinner, Main Course
Keyword Phase Three, Vegetarian
Servings 2


  • 1 Large eggplant
  • Salt, to sprinkle on the eggplant to draw out moisture
  • 2 Tubs ricotta
  • 1 Juice of 1 lemon
  • 3 Garlic cloves, crushed
  • 1 Bunch of mint, stem removed and leaves finely chopped
  • Cracked pepper and sea salt to taste
  • 1 tsp Olive oil
  • 1 Bottle of passata, unsweetened plain
  • 2 Small handfuls of grated mozzarella
  • 2 Handfuls of green salad to serve


  • Preheat oven to 150 ⁰C.
  • Line a baking tray with baking paper.
  • Lay paper towel onto a clean bench or tray.
  • Remove the stem from the eggplant, then stand the eggplant upright on a chopping board on the cut flat end.
  • Starting at the top, cut into long slices.
  • Set aside for 15-20 minutes while you make the filling.
  • Set aside for 15-20 minutes while you make the filling.
    Empty both tubs of ricotta into a bowl and add the lemon juice, garlic and mint.
  • Season with salt and pepper to taste.
  • Stir to combine the ingredients thoroughly, then place the mixture into the fridge.
  • Pat down the eggplant using paper towel to remove any liquid.
  • Lay each slice of eggplant onto the lined baking tray and place into the oven for 5 minutes.
  • Turn over the eggplant and bake for a further 5 minutes before removing it from the oven to cool (this will soften the eggplant enough to be able to roll it).
  • Increase oven temperature to 180 ⁰ C.
  • Grease a baking dish with 1 tsp olive oil.
  • When the eggplant is cool enough to handle, place 1 tbsp of the ricotta mixture onto a slice of eggplant and roll it up to form a tube-shaped roll.
  • Place into the baking dish and repeat the process for all remaining slices.
  • Cover the eggplant evenly with passata, sprinkle with the grated mozzarella, and place into the oven for 45 mins or until cooked through and golden brown.
  • To serve add 2 handfuls of fresh green salad.