Burrata and Ricotta Stuffed Eggplant Rolls

Burrata and Ricotta Stuffed Eggplant Rolls Recipe

Burrata and Ricotta Stuffed Eggplant Rolls

with truffle pesto and basil leaves
Makes 12-14 small rolls
Pre heat oven to 350 degrees


  • 2 large Japanese eggplants, thinly sliced
  • Olive oil
  • 15 oz. ricotta cheese
  • 12 oz. fresh burrata cheese
  • 1 egg
  • 2 Tbsp Black Truffle Pesto, (Sacla Italia Brand is what I use and is found online or at most markets. Any brand you chose is fine too)
  • 2 Tbsp. shaved Parmesan cheese
  • ½-3/4 cup basil leaves
  • 15 oz. your favorite Arriabata Sauce, (mine is Mezzeta or make your own if you have time)
  • Pink salt and pepper to taste


  • Preheat the oven to 350 degrees. Cut the tops and bottoms off of the eggplant then cut into slices a ¼ inch thick. Place on a lined baking tray, brush with 2 tablespoons olive oil and season with pink salt and pepper. Bake for 20 minutes until tender. Set aside to cool. Add the ricotta, burrata and egg, pinch of salt and pepper in a large bowl and mix everything together until thoroughly combined. Add the truffle pesto and mix well. Taste it to see if it’s ‘truffly’ enough for you. If not, add more!


  • To assemble the rolls, add a heaping of tablespoon  in the middle of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture. Add 1/3 of your choice of sauce to the bottom of a baking dish. Arrange the eggplant rolls in the baking dish as seen in my photo then top with the basil leaves and remaining sauce. Sprinkle the shaved Parmesan on top of that and bake in the oven for 20-25 minutes until the Parmesan is golden and melted heated through.


  • If you like you can put the basil leaves inside the rolls as I did here in my photo. Your choice!