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Eggplant Rollatini

by Annalisa Brown (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Make Ahead (307)      Italian (218)      Eggplant (76)      Ricotta (67)      Bake (55)     
With the cooler months ahead, this simple vegetarian dish comprising of thinly sliced eggplant and filled with cheese, vegetables and herbs, rolled and then baked will become a firm family favourite when winter rolls around. It’s comfort food at its very best. To keep the recipe low in fat, I dry fried the eggplant and used low fat and salt reduced cheese.

It’s a great way to get young kids to try eggplant.

Eggplant Rollatini, comfort food at it's very best.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 2 main servings (makes approximately 12 Rollatini)

1 Large Eggplant
3 Large Mushrooms
100g Fresh Basil
1 Teaspoon Oregano
1 Teaspoon Black Pepper
50g Raw Walnuts
250g Ricotta
2 Tablespoons Parmesan
150g Mozzarella
350ml Tomato Salsa

Slice the eggplant thinly and long ways.

Slice the eggplant thinly and long ways.

Dry fry the eggplant slices in a pan, cooking both sides until golden. Set aside to cool.

Dry fry the eggplant slices on both sides until golden then set aside to cool.

Dice the mushrooms and shred the basil.

Coat a frying pan with a small amount of cooking spray and when hot add the basil, pepper, oregano and mushrooms and sauté until the mixture has reduced and is cooked. Set aside to cool.

Saute mushrooms, basil, pepper and oregano to form part of the cheese and mushroom filling.

In a small bowl combine the ricotta, parmesan, mozzarella and walnuts.

Combine low fat, low salt ricotta, parmesan and mozzarella cheese and walnuts.

Add the mushrooms to the cheese mixture and stir thoroughly until well combined.

Combine the mushrooms and cheese to form the filling.

Place a large dollop of cheese and mushroom filling along the edge of each eggplant slice.

Place a dollop of filling along the edge of the eggplant slice.

Roll each eggplant neatly and firmly to secure the filling.

Roll each filled eggplant slice neatly and firmly.

Line a baking dish with a thin layer of Tomato Salsa then arrange the eggplant seam-side down into the baking dish.

Line a baking dish with a thin layer of tomato salsa.

Arrange the eggplant rollatini into rows.

Sprinkle a little mozzarella cheese over the eggplant and top with a thick layer of Tomato Salsa.

Pre-heat the oven to 180 degrees and bake the eggplant for 20 minutes.

Bake the eggplant rollatini in a pre-heated oven for 20 minutes at 180 degrees.

Serve immediately while hot with some steamed green beans.

Eggplant Rollatini.

#tomato salsa
#make ahead
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I love this method of dry-frying eggplant slices. I expect to use it often!
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