Eggplant rollatini

Packed full of hearty Italian flavours, this rich vegetarian bake can be prepped up to 3 days ahead. Served with some crusty bread, this saucy eggplant makes the ultimate cheesy comfort.

471 calories per serve

Allergens: Recipe may contain milk and lactose.

More nutrition information >

10 Ingredients

  • 2 (about 700g each) eggplant, cut into 5mm-thick slices

  • 2 tbsp extra virgin olive oil

  • 2 green shallots, thinly sliced

  • 1 garlic clove, crushed

  • 280g baby spinach, coarsely chopped

  • 300g fresh ricotta

  • 500g bottle Napoletana pasta sauce

  • 100g (1 cup) coarsely grated mozzarella

  • 20g (1 ⁄4 cup) finely grated parmesan

  • Fresh basil leaves, to serve

3 Method Steps

  • Step 1

    Preheat grill on high. Line a baking tray with foil. In batches, place the eggplant
    (2 (about 700g each) eggplant, cut into 5mm-thick slices)
    in a single layer on prepared tray. Spray with oil
    (2 tbsp extra virgin olive oil)
    . Season. Grill on 1 side only for 3-4 minutes or until light brown and tender. Transfer to a plate. Turn oven to 220C/200C fan forced.

  • Step 2

    Meanwhile, heat oil in a 25cm (base size) ovenproof frying pan over medium heat. Add shallot
    (2 green shallots, thinly sliced)
    and garlic
    (1 garlic clove, crushed)
    . Cook, stirring, for 1 minute or until aromatic. Add spinach
    (280g baby spinach, coarsely chopped)
    . Stir for 2-3 minutes or until wilted. Transfer to a sieve. Set aside to cool slightly. Wipe pan clean. Press mixture with a spoon to squeeze out excess liquid. Transfer mixture to a bowl. Add the ricotta
    (300g fresh ricotta)
    . Season. Stir until combined.

  • Step 3

    Place eggplant, grilled-side down, on a clean work surface. Spoon ricotta mixture along 1 short edge of each slice then roll up to enclose. Arrange rolls in pan. Spoon sauce over the top. Sprinkle with mozzarella
    (100g (1 cup) coarsely grated mozzarella)
    and parmesan
    (20g (1 ⁄4 cup) finely grated parmesan)
    . Bake for 20 minutes or until cheese is golden and melted. Top with basil
    (Fresh basil leaves, to serve)
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Recipe Notes

Make the rollatini and spoon over the sauce up to 3 days ahead. Store covered in the fridge. Sprinkle with cheese just before baking.

Image by Kathy Knudsen And Nigel Lough

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