Air Fryer Eggplant Rolls with Herbed Ricotta, Sun-Dried Tomato and Pepita Crunch

Name: Air Fryer Eggplant Rolls with Herbed Ricotta, Sun-Dried Tomato and Pepita Crunch
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 large (about 1.1 lb) large eggplant; 1 cup ricotta cheese; 1.5 oz oil-packed sun-dried tomatoes; 1 oz pumpkin seeds; 1/3 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil; 2 cloves garlic; 2 tsp lemon zest; 1 tbsp lemon juice; 1/4 cup fresh parsley; 1 tbsp fresh mint; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes

Tender golden eggplant slices are rolled around a creamy ricotta, fresh herb and lemon filling, then finished in the air fryer with sun-dried tomato and toasted pepitas for a crunchy contrast.

25 minPrep

15 minCook

40 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g large eggplant (cut en 12 slices largas of 5 mm)
220 g ricotta cheese (whole)
45 g oil-packed sun-dried tomatoes (escurridos and chopped finely)
30 g pumpkin seeds (chopped groseramente)
35 g breadcrumbs (preferiblemente panko fino or pan grated dry)
25 g grated Parmesan cheese (more a poco extra optional for servir)
30 ml olive oil (divided)
6 g garlic (1 clove grated and 1 clove chopped fino)
4 g lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
10 g fresh parsley (chopped fino)
4 g fresh mint (chopped fina)
1 g dried oregano
5 g salt (or to taste, divided)
1 g black pepper (freshly ground)
0.5 g red pepper flakes (optional)

Nutrition facts

per serving

238 kcal

Calories

9.2 g

Protein

12.8 g

Carbs

17.1 g

Fat

3.6 g

Fiber

9.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the air fryer to 375°F / 190°C for 3 minutes.
2
Place the eggplant slices on a tray or board. Sprinkle with 3/4 teaspoon salt and let stand for 10 minutes to release some moisture. Pat dry well with paper towels.
3
Mix 1 tablespoon olive oil with the finely chopped garlic, dried oregano and a pinch of black pepper. Brush both sides of the eggplant slices with this mixture.
4
Cook the eggplant slices in batches in the air fryer at 375°F / 190°C for 6 to 8 minutes, turning halfway through, until flexible and lightly golden. Remove and let cool for 5 minutes.
5
Meanwhile, in a bowl combine the ricotta, grated garlic, lemon zest, lemon juice, parsley, mint, 1/4 teaspoon salt and a little black pepper until creamy.
6
In another small bowl, combine the breadcrumbs, chopped pumpkin seeds, Parmesan, the remaining tablespoon of olive oil and the red pepper flakes, if using.
7
Spread a heaping tablespoon of the ricotta filling over the wide end of each eggplant slice. Add a little chopped sun-dried tomato and roll up carefully. Place the rolls seam-side down in the air fryer basket.
8
Sprinkle the breadcrumb and pepita mixture over the top, pressing gently so it adheres to the rolls.
9
Cook the rolls in the air fryer at 360°F / 180°C for 6 to 7 minutes, until heated through and crisp on top.
10
Serve immediately with a little more parsley, extra Parmesan if desired and the remaining black pepper.

Chef tips

If the eggplant is very wide, trim the edges slightly for more even slices. Do not overcrowd the basket so the rolls brown properly.

Substitutions

You can swap the mint for fresh basil. Pumpkin seeds can be replaced with sunflower seeds for a similar crunch. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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