Our Recipes

Eggplant and Pasta Rolls


Preheat oven to 200°C. Cut the eggplants lengthways into about 32 thin slices. Spray 2 baking trayes with oil. Line with non-stick baking paper. Place half the eggplant on the prepared trays. Spray with oil. Bake, turning once, for 10-15 minutes or until golden. Transfer to a plate. Repeat with the remaining eggplant.


Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside to cool slightly. Combine the pasta, ricotta, basil, egg and half the parmesan in a bowl. Season with pepper.


Spread 80ml (1/3 cup) of pasta over the base of a 30 x 20cm (base measurement) baking dish. Place 1 tablespoon of the pasta mixture on 1 eggplant slice. Roll up to enclose the filling. Place, seam-side down, in the dish. Repeat with remaining eggplant and pasta mixture. Pour the remaining pasta over the rolls. Sprinkle with the mozzarella, pine nuts and the remaining parmesan.


Bake for 10-15 minutes or until golden and the mozzarella melts. Serve with the bread and salad.

Eggplant and Pasta Rolls Ingredients
Ingredient Quantity Description Stallholders
Crusty Breadto serve
Olive Oil Spray
Eggplants2large size
Angel Hair Pasta120 gramsdried
Fresh Ricotta480 grams (2 cups)
Fresh Basil3/4 cupchopped
Eggs2lightly whisked
Parmesan60 grams (3/4 cup)finely grated
Tomato Pasta Sauce500 grams
Mozzarella80 grams (2/3 cup)coursely grated
Pine Nuts45 grams (1/4 cup)toasted
Mixed Salad Leavesto serve

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