Gochujang Eggplant Ricotta Lasagna Rolls
Gochujang eggplant ricotta lasagna rolls roast diced eggplant at 200 degrees Celsius with olive oil and salt until the flesh turns creamy, then spread the roasted eggplant with ricotta onto boiled lasagna sheets, roll them up, and bake under a spicy gochujang-tomato sauce. Roasting the eggplant for fifteen minutes collapses its cellular structure, driving out water and concentrating its mild sweetness. The tomato sauce is built by sauteing onion and garlic, then simmering tomato puree with gochujang and dried oregano for ten minutes until the heat from the chili paste integrates with the tomato's acidity. Mozzarella melted over the assembled rolls forms a browned, crisp cap during the final bake, while the filling inside stays moist and soft. The contrast between the crunchy cheese top and the tender eggplant-ricotta interior defines the texture of each slice.
Adjust Servings
Instructions
- 1
Dice eggplant, toss with 1 tbsp olive oil and a pinch of salt, then roast at 200C for 15 minutes.
- 2
Sauté onion and garlic, then add tomato puree, gochujang, and oregano; simmer 10 minutes.
- 3
Mix ricotta with half of the roasted eggplant and a pinch of salt for the filling.
- 4
Boil lasagna sheets, drain, spread filling, and roll tightly into spirals.
- 5
Spread sauce in a baking dish, place rolls, then top with remaining eggplant and mozzarella.
- 6
Bake at 190C for 20 minutes, rest 5 minutes, then slice and serve.
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