The other day I already shared with you a wonderful recipe for zucchini rollatini, today I want to share grilled eggplant rollatini.
🇮🇹In Italy, they call them ‘involtini di melanzane 🍆 A perfect make-ahead option for Italian dishes , you can prep everything beforehand and simply bake them right before serving. Easy and flavorful, this recipe is a winner! 👌
Ingredients – What You Need
-1 large eggplant
-150 ml tomato sauce/marinara
-150 g ricotta cheese
-20 g grated parmesan
-100 g grated mozzarella cheese
-1 egg (medium)
-1 cloves garlic (minced)
-5 fresh basil leaves
-1/4 teaspoon (each) salt & black pepper Plus more salt for the eggplant noodles
🍆It is important to remove excess moisture from the eggplant/aubergine before grilling as it is naturally high in moisture, which can prevent browning on the grill. This is done by coating the slices in a light sprinkling of salt and leaving for 30 minutes before cooking to draw out the liquid. They are then dried with a towel or paper towels and the salt removed, then brushed with olive oil, salt and pepper and simply grilled.
NO GRILL? NO PROBLEM
Don’t have a grill? No worries! Roasting is the perfect way to achieve that delicious cooked eggplant flavor without firing up the coals. Simply prep the eggplant slices as instructed, then lay them out on a baking sheet. Pop them in a preheated oven at 400°F/200°C and roast for 30 minutes, flipping halfway through.
-Mix ricottta filling ingredients: in a bowl, stir together ricotta, parmesan cheese, chopped basil, minced garlic, egg, and salt & black pepper.
-Prepare baking dish: in a baking dish or casserole dish, spread (or more if needed) of tomato sauce. Set aside.
-Fill and roll-up eggplant
-Then bake uncovered for 20-25 minutes (400F-200C)
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The other day I already shared with you a wonderful recipe for zucchini rollatini, today I want to share grilled eggplant rollatini.
🇮🇹In Italy, they call them ‘involtini di melanzane 🍆 A perfect make-ahead option for Italian dishes , you can prep everything beforehand and simply bake them right before serving. Easy and flavorful, this recipe is a winner! 👌
Ingredients – What You Need
-1 large eggplant
-150 ml tomato sauce/marinara
-150 g ricotta cheese
-20 g grated parmesan
-100 g grated mozzarella cheese
-1 egg (medium)
-1 cloves garlic (minced)
-5 fresh basil leaves
-1/4 teaspoon (each) salt & black pepper Plus more salt for the eggplant noodles
🍆It is important to remove excess moisture from the eggplant/aubergine before grilling as it is naturally high in moisture, which can prevent browning on the grill. This is done by coating the slices in a light sprinkling of salt and leaving for 30 minutes before cooking to draw out the liquid. They are then dried with a towel or paper towels and the salt removed, then brushed with olive oil, salt and pepper and simply grilled.
NO GRILL? NO PROBLEM
Don’t have a grill? No worries! Roasting is the perfect way to achieve that delicious cooked eggplant flavor without firing up the coals. Simply prep the eggplant slices as instructed, then lay them out on a baking sheet. Pop them in a preheated oven at 400°F/200°C and roast for 30 minutes, flipping halfway through.
-Mix ricottta filling ingredients: in a bowl, stir together ricotta, parmesan cheese, chopped basil, minced garlic, egg, and salt & black pepper.
-Prepare baking dish: in a baking dish or casserole dish, spread (or more if needed) of tomato sauce. Set aside.
-Fill and roll-up eggplant
-Then bake uncovered for 20-25 minutes (400F-200C)