Why Roast Eggplants Before Rolling Them
It all starts with how the eggplants are cooked. Thinly sliced and roasted in the oven, they become tender and develop the subtle smoky notes typical of southern cuisine—qualities a raw eggplant cannot offer, since it would stay firm and slightly bitter. More importantly, roasting makes the slices pliable enough to roll without breaking.
Aim for slices that are golden with slightly caramelized edges but still intact. They should be neither dry nor so soft that they tear; the ideal texture allows the slices to hold their shape when rolled and to stay juicy under the gratin.
Ingredients for Gratinated Eggplant Rolls
Serves 4.
- 3 large eggplants (about 900 g)
- 4 tablespoons olive oil (about 60 ml)
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 250 g ricotta
- 1 garlic clove, grated or pressed
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 30 g grated Parmesan
- 500 g tomato coulis
- 1 teaspoon sugar (optional)
- 200 g grated mozzarella (or grated Emmental)
- 8 basil leaves (optional, for serving)
Steps: From Roasted Slices to Gratin
- Preheat the oven to 190 °C. Slice the eggplants lengthwise into 5 mm thick strips, brush them with olive oil, and season. Roast on a baking sheet for about 18–22 minutes, until they soften and the edges take on a nice color.
- Make the filling by mixing the ricotta with the grated garlic, thyme, and Parmesan until smooth and creamy.
- Spread a layer of tomato coulis on the bottom of a baking dish. Add a pinch of sugar if the sauce is too acidic.
- Place a spoonful of filling near one end of each slice, roll them up tightly, and arrange the rolls side by side in the dish.
- Cover the rolls with the remaining coulis and sprinkle with mozzarella. Return to the oven for 15–20 minutes until the top is golden and melty. Garnish with basil and serve hot.
How to Roll Without Tearing the Slices
A few simple techniques ensure neat rolls. Use a small amount of the ricotta mixture, placing it near the start of the slice so the filling stays in the center and does not leak during baking. Roll firmly but gently while the eggplant is still pliable.
Coating the base with coulis before assembling and spooning more on top prevents drying and helps the sauce bind everything. Mozzarella melts and browns beautifully on top, while Emmental gives a more pronounced gratin; adding a little Parmesan to the filling intensifies the crust.
Pairings and Variations
Serve these rolls from the center of the dish, accompanied by a crisp green salad or steamed potatoes. For drinks, a chilled rosé or homemade lemonade keeps the meal light and summery.
To vary the flavor, add a touch of chili to the ricotta for heat, stir in diced black olives to the coulis, or substitute some feta or preserved lemon to push the dish further into Mediterranean territory.