Eggplant (Aubergine) rolls with Ricotta and Tomato sauce August 28, 2006Posted by Paul Borgermans in Cooking, Recipes.
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This is a recipe that apparently pleases quite a few of my friends, so upon request I share this with anyone who wants to try. In fact this may be regarded as one of the many variations that exist on the Italian/Toscan classic: eggplant with tomatoes in the furnace. It also serves the same purposes: you can serve it as a light meal or let it accompany another dish.
The inspiration for this recipe is from many sources and my own preference and experiments.