Eggplant Rollatini
Is an Italian-style dish (called rollatini di melanzane in Italian) that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked.
Undisputed symbol of summer, eggplants are among the most versatile vegetables in the kitchen. Just think of the baked eggplant rolls, soft and juicy, suitable as a vegetarian second course or as a complete and tasty main course. The recipe for eggplant rolls is easy to make and in a short time you will have a simple and summer dish. Summer, you know, is the barbecue season and you can also prepare grilled eggplant rolls to accompany meat or fish dishes. If it's too hot to turn on the oven, no problem! Pan-fried eggplant rolls are ready in a few minutes, and the result does not change. Here is the recipe for eggplant rolls explained step by step!
INGREDIENTS
Eggplant 2Tomato Puree 300 gBasil 10 leavesGarlic 1 cloveRicotta 200 gParmigiano Reggiano 80 g, gratedLemons 1, rindExtra Virgin Olive Oil to tasteSalt to tastePepper to taste
METHOD
To prepare vegetarian eggplant rolls, start by washing the eggplant well. Remove the stem and cut them into thin slices with a knife or mandolin. Put the eggplant slices on a lined baking sheet, grease them with a little oil and a pinch of salt. Bake at 180 °C for 10 minutes. Meanwhile, in a pan, brown a clove of garlic in a little oil. Add the tomato puree and season with salt and pepper. Add a basil leaf and cook for 10 minutes. Prepare the filling of eggplant rolls. Put the ricotta in a bowl and knead it with a fork. Season with salt and pepper and add the grated lemon zest. Mix well. Remove the aubergines from the oven and place them on the work surface. In a baking dish put a layer of tomato sauce. On each slice add a tablespoon of ricotta and roll the eggplant until you form the rolls that you will place in the baking dish with the closing flap facing down. Cover the rolls with more tomato sauce and a sprinkling of grated Parmigiano Reggiano. Add more basil sheets and bake at 180 °C for 15 minutes.
Tips and tricksDo not waste time purging eggplants, these vegetables have lost their natural spiciness over time and their flavor is much more delicate. Cut the aubergines into thin slices to facilitate rolling. You can also flour and fry them for a less light but certainly more delicious recipe.
Is an Italian-style dish (called rollatini di melanzane in Italian) that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked.
Undisputed symbol of summer, eggplants are among the most versatile vegetables in the kitchen. Just think of the baked eggplant rolls, soft and juicy, suitable as a vegetarian second course or as a complete and tasty main course. The recipe for eggplant rolls is easy to make and in a short time you will have a simple and summer dish. Summer, you know, is the barbecue season and you can also prepare grilled eggplant rolls to accompany meat or fish dishes. If it's too hot to turn on the oven, no problem! Pan-fried eggplant rolls are ready in a few minutes, and the result does not change. Here is the recipe for eggplant rolls explained step by step!
INGREDIENTS
Eggplant 2
Tomato Puree 300 g
Basil 10 leaves
Garlic 1 clove
Ricotta 200 g
Parmigiano Reggiano 80 g, grated
Lemons 1, rind
Extra Virgin Olive Oil to taste
Salt to taste
Pepper to taste
METHOD
To prepare vegetarian eggplant rolls, start by washing the eggplant well. Remove the stem and cut them into thin slices with a knife or mandolin. Put the eggplant slices on a lined baking sheet, grease them with a little oil and a pinch of salt. Bake at 180 °C for 10 minutes. Meanwhile, in a pan, brown a clove of garlic in a little oil. Add the tomato puree and season with salt and pepper. Add a basil leaf and cook for 10 minutes. Prepare the filling of eggplant rolls. Put the ricotta in a bowl and knead it with a fork. Season with salt and pepper and add the grated lemon zest. Mix well. Remove the aubergines from the oven and place them on the work surface. In a baking dish put a layer of tomato sauce. On each slice add a tablespoon of ricotta and roll the eggplant until you form the rolls that you will place in the baking dish with the closing flap facing down. Cover the rolls with more tomato sauce and a sprinkling of grated Parmigiano Reggiano. Add more basil sheets and bake at 180 °C for 15 minutes.
Tips and tricks
Do not waste time purging eggplants, these vegetables have lost their natural spiciness over time and their flavor is much more delicate. Cut the aubergines into thin slices to facilitate rolling. You can also flour and fry them for a less light but certainly more delicious recipe.
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