Eggplant Roll Ups with Ricotta, Baby Cress & Capsicum

Cooking Time : 1 hour
Serves : 4
Difficulty : Moderate

Eggplant 1923 WEB


2 eggplants, cut into ½ cm slices lengthways
Olive oil
6 tbsp Praise Aioli

250g ricotta
Zest of a lemon
1 small clove garlic, crushed
⅓ cup Italian parsley, chopped
½  tsp sea salt

To Assemble
1 cup baby watercress leaves
½ jar charred red peppers
Praise Aioli


  1. Sprinkle eggplant slices with salt on both sides and leave to stand for at least 30 minutes. Rinse off salt and pat dry with paper towels. Brush the eggplant with olive oil and arrange on a BBQ or frypan. Cook until slightly charred. Remove and allow to cool slightly.
  2. Meanwhile mix together ricotta, lemon zest, garlic, parsley and salt, set aside
  3. To assemble, lay a slice of grilled eggplant on a flat surface and top with a slice of capsicum, a dollop of ricotta mix and a few watercress leaves.  Roll up and arrange on a platter. Drizzle each of Praise Aioli and extra herbs.

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