Do you ever feel like you are the last person in the galaxy who eats wheat products? I know I do.
I’m all for pulses and grains and healthy eating and everything, but I do occasionally hanker for the occasional pasta dish, particularly at a time of year when the plum tomatoes and eggplant are in season and they are practically giving them away in the markets. This wonderful recipe from Williams Sonoma solves the problem beautifully – it’s like pasta-free lasagna if you can imagine such a thing. All the flavor, most of the texture – and none of the guilt!
This recipe has many steps but much of it can be made ahead of time and assembled at the last minute for the final quick 20 minute cooking time. It is also quite flexible. You can use tinned tomatoes for this or a jar of sauce if tomatoes are out of season. You can also substitute veal, pork, or beef for the sausage meat, or go vegetarian if you prefer, in which case I suggest adding 1-1/2 cups of sautéed mushrooms for both the flavor and the texture.
Ricotta and mozzarella are readily available in most Moscow supermarkets. On a recent trip to Danilovsky Rynok, we unearthed both on offer at the dairy section of the market – wonderfully fresh. You can also substitute soft Russian tvorog in a pinch.
This dish looks lovely coming to the table and a crusty baguette and crisp green salad makes it a meal.
Eggplant and Ricotta Rolls with Tomato Sauce
Recipe Credit: Williams Sonoma