Eggplant Rollatini

Eggplant Rollatini

Posted 2014-04-09 by Annalisa Brownfollow
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.

, comfort food at its 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 preheated oven for 20 minutes at 180 degrees.

  • Serve immediately while hot with some steamed green beans.

  • .


    225012 - 2023-07-17 08:38:09


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