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Eggplant Rollatini
(Cuisine at home, December 2006, Issue 60, p. 15)
Makes: 6 Rollatinis, ;2 Cups Sauce Total Time: 1 1/4 Hours Rating: Easy
For the Eggplant—
Prepare; Brush with:
1 eggplant (1 lb.)
3 T. olive oil
Salt and pepper
For the Filling—
Combine:
1/2 cup soft goat cheese, crumbled
1/4 cup whole milk ricotta
1 t. fresh lemon juice
1/2 t. lemon zest, minced
1/2 t. minced fresh thyme
1/4 t. red pepper flakes
1/4 t. kosher salt
For the Sauce—
Heat; Add and Simmer:
2 T. olive oil
1/4 cup onion, grated
1 T. garlic, minced
1 cup Roma tomatoes, chopped
1 cup red bell pepper, chopped
2 T. dry white wine
2 t. tomato paste
Puree:
Sweated vegetable mixture
1/2 cup fresh basil leaves
1/4 cup heavy cream
For the Topping—
Assemble; Top with:
Prepared sauce
4 slices fresh mozzarella (2 oz.)
1 T. almonds, chopped
Preheat oven to 450°; line a baking sheet with a cooling rack.
Prepare the eggplant by first cutting off the stem, then slicing lengthwise into six slices, about 1/4"-thick (see Online Video). Lay slices on the prepared baking rack, brush with oil, and season with salt and pepper. Roast for 8 minutes per side, remove from oven, cover with foil (do not turn off oven).
Combine all ingredients for the filling in a bowl; set aside.
Heat oil in a saucepan over medium. Add onion and garlic and cook for 1 minute. Stir in tomatoes, bell pepper, wine, and tomato paste. Cover, reduce heat, and simmer until peppers are soft, 10–12 minutes, stirring often.
Puree vegetables in a food processor with the basil and heavy cream. Season with salt and pepper.
Assemble by spooning about 1/4 cup sauce on the bottom of two small casserole dishes or 2/3 cup in a 9x 9" baking dish. Spread 2 T. of filling on each eggplant slice, roll, then place them seam-side down in the prepared baking dishes. Top rolls with more sauce, mozzarella, and almonds. Bake until golden, 15–20 minutes.
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