Eggplant Rollatini
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If you’re looking for a savoury Italian-inspired twist on a classic dinner, this delicious and veggie-packed meal won’t disappoint. Stuffed with ricotta, parmesan, and mozzarella cheese, it is the ultimate comfort food for days when you need a warm hug in the form of a tasty dish. Sounds exciting, eh? Let’s get cooking!
Here are the ingredients you need:
1. Two eggplants, cut into 5mm-thick slices
2. Two tablespoons of extra virgin olive oil
3. Two green shallots, thinly sliced
4. One garlic clove, crushed
5. 280 grams of baby spinach, coarsely chopped
6. 300 grams of fresh ricotta
7. 500 grams of Napoletana pasta sauce
8. A cup of coarsely grated mozzarella
9. A quarter cup of finely grated parmesan
10. Fresh basil leaves, to serve
To get started, preheat your grill to high and prepare a baking tray that’s lined with some foil. Place the eggplant slices on the baking tray in a single layer before spray lightly with oil. Season them generously with salt and pepper.
Grill on one side for 3 to 4 minutes, or until lightly brown and tender. Remove them from the tray and set them aside. Turn the oven to 220 or 200 degrees Celsius, fan-forced to prepare for the bake.
Meanwhile, heat a splash of extra virgin olive oil in an ovenproof frying pan over medium heat. Add the green shallot and garlic to the pan before sautéing for a minute or until aromatic. Add the baby spinach and stir for about 2 to 3 minutes or until wilted. Transfer the mixture to a sieve and squeeze out any excess liquid with a spoon. Combine the mixture with the ricotta in a bowl and season with salt and pepper.
Take the grilled eggplant slices, and place them grilled-side down on a clean work surface. Then spoon the ricotta mixture along one short edge of each slice and roll it up to enclose. Arrange the rolls in the pan, spoon the pasta sauce over the top, and sprinkle generously with mozzarella and parmesan cheese.
Bake the rolls for 20 minutes or until the cheese is golden and melted. Once it’s ready, top it with some fresh basil. Serve warm and enjoy! This dish can be prepped up to 3 days ahead, so it’s an ideal dish to cook before the weekend if you’re expecting guests.
Here are the ingredients you need:
Source: Taste.com.au
1. Two eggplants, cut into 5mm-thick slices
2. Two tablespoons of extra virgin olive oil
3. Two green shallots, thinly sliced
4. One garlic clove, crushed
5. 280 grams of baby spinach, coarsely chopped
6. 300 grams of fresh ricotta
7. 500 grams of Napoletana pasta sauce
8. A cup of coarsely grated mozzarella
9. A quarter cup of finely grated parmesan
10. Fresh basil leaves, to serve
To get started, preheat your grill to high and prepare a baking tray that’s lined with some foil. Place the eggplant slices on the baking tray in a single layer before spray lightly with oil. Season them generously with salt and pepper.
Grill on one side for 3 to 4 minutes, or until lightly brown and tender. Remove them from the tray and set them aside. Turn the oven to 220 or 200 degrees Celsius, fan-forced to prepare for the bake.
Meanwhile, heat a splash of extra virgin olive oil in an ovenproof frying pan over medium heat. Add the green shallot and garlic to the pan before sautéing for a minute or until aromatic. Add the baby spinach and stir for about 2 to 3 minutes or until wilted. Transfer the mixture to a sieve and squeeze out any excess liquid with a spoon. Combine the mixture with the ricotta in a bowl and season with salt and pepper.
Take the grilled eggplant slices, and place them grilled-side down on a clean work surface. Then spoon the ricotta mixture along one short edge of each slice and roll it up to enclose. Arrange the rolls in the pan, spoon the pasta sauce over the top, and sprinkle generously with mozzarella and parmesan cheese.
Bake the rolls for 20 minutes or until the cheese is golden and melted. Once it’s ready, top it with some fresh basil. Serve warm and enjoy! This dish can be prepped up to 3 days ahead, so it’s an ideal dish to cook before the weekend if you’re expecting guests.
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