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Eggplant Rollatini By Chef Ellie Espo

Chef.Ellie.Espo's picture
Eggplant Rollatini Stuffed with Capellini is an amazing eggplant dish. This is an appetizer whose primary ingredient is eggplant. Although the food is made in an Italian style, the word "rollatini" is not Italian. It was made up to describe the way in which the ingredients in the dish are rolled up together. Try out this wonderful Eggplant Rollatini and enjoy!!
Ingredients
  Sliced eggplant 1 Large
  Plum tomatoes 15 , seeded
  Onion 1 Small, dice
  Sliced garlic 1 Clove (5 gm)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Chopped fresh basil 4 Tablespoon
  Chopped marjoram leaves 1 Tablespoon
  Chopped italian parsley 4 Tablespoon
  Capellini 1⁄2 Pound, cooked, drained
  Egg 1
  Goat cheese log 1
  Fresh ricotta cheese 1 Cup (16 tbs)
  Grated pecorino romano cheese 1⁄4 Cup (4 tbs)
Directions

Method for making the roasted tomato sauce:
1) Take seeded tomatoes and drizzle with olive oil and salt and pepper then place on a baking sheet and roast for about 20 minutes at 350 degrees.
2) The tomatoes will start to brown on the ends and become soft. Puree them in a food processor.
3) Then in a saute pan brown onions an add the garlic. Then add your tomatoes, chopped of basil and 1 tsp of chopped marjoram.
4) Let the sauce cook for about 15-20 minutes. If the sauce is too thick add a little water to thin it out.

Method for making for the eggplant:
5) Slice the eggplant thin to medium thickness and coat the slices with olive oil and salt and pepper and place on a baking sheet, then roast at 350 degrees for about 10 – 15 minutes until lightly browned.

Method for making the filling:
6) Place the cooked capellini in a bowl and cut the capellini with a scissors breaking up the strands.
7) Drizzle a little olive oil and add salt and pepper, add one egg, ricotta and Pecorino Romano then add the herbs.
8) Add ½ log of goat cheese, breaking it up with your fingers. Add about a few tablespoons of the tomatoes sauce, and mix thoroughly
9) Now proceed to roll your eggplant. Line your casserole dish with some of the tomato sauce. Place your eggplant rolls, seam side down, and top it off with the rest of the tomato sauce.
10) Dot the rolls with the remaining goat cheese. Then sprinkle with the remaining fresh basil.
11) Bake at 350 degrees for about 15-20 minutes.

SERVING:
12)Serve warm with a glass of wine and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Eggplant
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4
This delicious vegetable and cheese dish is destined to sit atop a beautifully set table and passed around in the midst of fabulous conversation, perfect for "Family Time" celebration. Fresh eggplant rolled with a melted cheesy filling and topped with a deep, roasted tomato sauce makes for an Italian family-pleaser. Hearty, robust comfort food at its flavorful best.

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