Eggplant Rollatini
Ingredients
The eggplant
-
2
large
eggplants
-
to taste
none
sea salt
-
extra-virgin
none
olive oil
The sauce
The filling
-
16
ounces
whole milk ricotta cheese
-
¼
cup
grated pecorino cheese
-
2
cloves
garlic
-
1
teaspoon
dried oregano
-
1
teaspoon
lemon zest
-
¼
teaspoon
red pepper flakes
-
½
teaspoon
sea salt
-
to taste
none
freshly ground black pepper
For garnish
-
to taste
none
pine nuts
-
to taste
none
fresh basil leaves
Instructions
- Preheat the oven to 425°F and line two large baking sheets with parchment paper.
- Slice the eggplant lengthwise into ¼-inch planks, sprinkle with salt, and let sit for 20 minutes.
- Pat the eggplant dry, drizzle with olive oil, and roast for 20 to 30 minutes until tender and golden brown.
- In a bowl, mix together ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper to create the filling.
- Spread marinara sauce in a baking dish, place about 2 tablespoons of filling on each eggplant slice, and roll them up.
- Arrange the rolls seam side down in the baking dish, cover with foil, and bake for 20 minutes.
- Garnish with pine nuts and fresh basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
600mg
Cholesterol
30mg
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