Mediterranean Eggplant Rollatini
Mediterranean Eggplant Rollatini
A delicious, vegetarian main course, eggplant rollatini is light but satisfying. Â The creaminess of the cheese filling is accented by the fresh, clean flavors of parsley and mint. Â If serving this dish in winter when fresh tomatoes are out of season, top the rollatini with store-bought or homemade marinara sauce in place of the diced fresh tomatoes.
Ingredients
- 2 pounds eggplant
- 1 cup olive oil
- 2 cups cooked lima or fava beans
- 1/2 cup fresh Italian parsley leaves
- 2 tablespoons mint leaves
- 2 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 1 cup shredded ricotta salata cheese
- 1/2 cup sour cream or yogurt
- 1 cup shredded Mozzarella
Instructions
- Preheat oven to 450.
- Slice eggplant lengthwise from the bottom into 10 1/3 in slices. Lay flat on baking sheet and sprinkle with sea salt. Let sit for at least 30 minutes to draw out the bitter juices. Pat dry and lightly grease baking sheet with olive oil. Place slices on baking sheet then brush with olive oil. Season with salt & pepper.
- Roast slices in oven for 15 minutes. Carefully loosen each slice and set back on baking sheet to cool until easy to handle.
- Reduce oven temperature to 350.
- Filling: In food processor, blend the beans, fresh herbs, garlic, lemon juice , 2/3 cup olive oil, cheese and sour cream until a wet paste forms.
- Spread heaping 3 tablespoons filling on each eggplant slice and roll up.
- Place seam side down in olive oil greased 8-inch square pan.
- Top with mozzarella.
- Bake at 350 for 30 min.
- Serve with fresh chopped tomatoes and slivered herbs.
Quick Notes
Excellent when made a day ahead and gently reheated.
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 50 minutes
Servings: 6
