Savory eggplant slices filled with creamy ricotta and walnut filling, rolled and topped with a vibrant cranberry glaze. A deliciously festive and elegant appetizer perfect for holiday gatherings.
Ingredients
- Eggplant Rolls
- 2 large eggplants, sliced lengthwise into thin strips
- Salt (for sweating the eggplants)
- 2 tbsp olive oil
- Filling
- 1 cup ricotta cheese
- 1/2 cup chopped walnuts
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Cranberry Glaze
- 1 cup cranberry juice
- 1/2 cup fresh or frozen cranberries
- 2 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
- Pinch of salt
- Garnish
- Fresh parsley, chopped
- Extra chopped walnuts
Instructions
- Prepare the Eggplants
- Sprinkle the eggplant slices with salt and let them sweat for about 15 minutes. Pat them dry with a paper towel.
- Brush the slices with olive oil and grill or roast them in a preheated oven at 400°F (200°C) for 10-12 minutes, until soft and slightly golden. Set aside to cool.
- Make the Filling
- In a bowl, mix together the ricotta, chopped walnuts, parsley, salt, and pepper. Adjust seasoning to taste.
- Prepare the Cranberry Glaze
- In a small saucepan, combine cranberry juice, cranberries, honey, balsamic vinegar, and salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until it thickens to a glaze consistency. Remove from heat and let cool slightly.
- Assemble the Rolls
- Place a spoonful of the ricotta filling on one end of each eggplant slice, then roll up tightly. Arrange the rolls on a serving platter.
- Finish and Serve
- Drizzle the cranberry glaze over the eggplant rolls. Garnish with fresh parsley and a sprinkle of extra chopped walnuts.
Contents
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Helpful Tips (Eggplant & Walnut Ricotta Rolls with Cranberry Glaze)
- Sweat the Eggplants: Salting the eggplant slices before cooking helps remove excess moisture and bitterness. This step also ensures that the eggplants have a better texture for rolling.
- Thin Slices Are Key: Slice the eggplant as thinly as possible for easy rolling. Use a mandoline if you have one to get even slices.
- Use a Grill for Extra Flavor: If you want a slightly smoky flavor, grill the eggplant slices instead of baking them. This adds an extra layer of depth to the dish.
- Let the Filling Sit for More Flavor: Preparing the ricotta and walnut filling a few hours ahead allows the flavors to meld together, making it even more delicious.
- Adjust the Sweetness of the Glaze: Taste the cranberry glaze while it’s simmering. Adjust the sweetness with more honey or maple syrup if needed to balance out the tartness of the cranberries.
Substitutions
- Ricotta Cheese: Substitute ricotta with goat cheese for a tangy flavor or cream cheese for a thicker, creamier texture. For a vegan option, use cashew cheese or a dairy-free ricotta.
- Walnuts: Replace walnuts with pecans, pine nuts, or almonds for a different nutty flavor. Each nut will bring its own unique texture and taste.
- Cranberry Glaze: If fresh cranberries are unavailable, use dried cranberries (rehydrated in hot water) or try a raspberry or pomegranate glaze for a similar tartness and color.
Variations
- Spicy Variation: Add a pinch of red pepper flakes to the ricotta filling or a dash of cayenne pepper to the cranberry glaze for a hint of heat that contrasts with the sweetness of the glaze.
- Herb Infusion: Mix fresh herbs like thyme, rosemary, or basil into the ricotta filling for extra layers of flavor. These herbs pair wonderfully with the nutty and creamy components of the dish.
- Add Caramelized Onions: Layer caramelized onions in the filling for a touch of sweetness and depth that complements the cranberry glaze.
Frequently Asked Questions
1. Can I make these rolls ahead of time?
Yes, you can prepare the eggplant slices, filling, and cranberry glaze up to a day in advance. Store each component separately in the refrigerator. Assemble and drizzle with the glaze just before serving for the best texture.
2. How can I make this dish vegan?
To make this dish vegan, replace ricotta with a plant-based cheese, like cashew or almond ricotta, and use agave syrup or maple syrup instead of honey in the cranberry glaze.
3. Can I use other vegetables instead of eggplant?
Yes, zucchini or yellow squash are great alternatives to eggplant. Slice them thinly and prepare the same way for a lighter variation.
More Recipes for Inspiration
- Discover more holiday recipes on Food Network for a wide variety of festive dishes to suit any gathering.
- Try Eggplant Walnut Ricotta Rolls with Fresh Greens and Basil Salad from NYT Cooking for a similar yet refreshing twist on the classic rolls.
- Explore these Eggplant Rolls by The Modern Nonna for a delicious variation that’s perfect for both casual dinners and festive occasions.
These recipes complement the Eggplant & Walnut Ricotta Rolls with Cranberry Glaze by offering additional creative and delicious options!
Print
Eggplant & Walnut Ricotta Rolls with Cranberry Glaze Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savory eggplant slices filled with creamy ricotta and walnut filling, rolled and topped with a vibrant cranberry glaze. A deliciously festive and elegant appetizer perfect for holiday gatherings.
Ingredients
Scale
- Eggplant Rolls
- 2 large eggplants, sliced lengthwise into thin strips
- Salt (for sweating the eggplants)
- 2 tbsp olive oil
- Filling
- 1 cup ricotta cheese
- 1/2 cup chopped walnuts
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Cranberry Glaze
- 1 cup cranberry juice
- 1/2 cup fresh or frozen cranberries
- 2 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
- Pinch of salt
- Garnish
- Fresh parsley, chopped
- Extra chopped walnuts
Instructions
- Prepare the Eggplants
- Sprinkle the eggplant slices with salt and let them sweat for about 15 minutes. Pat them dry with a paper towel.
- Brush the slices with olive oil and grill or roast them in a preheated oven at 400°F (200°C) for 10-12 minutes, until soft and slightly golden. Set aside to cool.
- Make the Filling
- In a bowl, mix together the ricotta, chopped walnuts, parsley, salt, and pepper. Adjust seasoning to taste.
- Prepare the Cranberry Glaze
- In a small saucepan, combine cranberry juice, cranberries, honey, balsamic vinegar, and salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until it thickens to a glaze consistency. Remove from heat and let cool slightly.
- Assemble the Rolls
- Place a spoonful of the ricotta filling on one end of each eggplant slice, then roll up tightly. Arrange the rolls on a serving platter.
- Finish and Serve
- Drizzle the cranberry glaze over the eggplant rolls. Garnish with fresh parsley and a sprinkle of extra chopped walnuts.
Notes
- Make Ahead: The filling and cranberry glaze can be prepared a day in advance. Assemble just before serving.
- Variations: Substitute walnuts with pecans or pine nuts. You can also use goat cheese instead of ricotta for a tangier flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion, Holiday
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: eggplant rolls, walnut ricotta filling, cranberry glaze, festive appetizer, vegetarian holiday dish