“Off the Boat” Eggplant Rollatini
preparation
Preheat oven to 350˚ F
1- Cut eggplant lengthwise into 1/4″ thick slices.
2- Soak slices in heavily salted water for about 30 minutes.
3- Rinse eggplant well and pat dry.
4- Lightly oil each side of the eggplant slices, lay out on broiler pan and broil for about 2-3 minutes or until meaty inside of slices becomes soft. Remove from broiler and let cool.
5- Next, in a bowl mix together the feta, ricotta, parmesan, basil and a pinch of salt and pepper.
6- To assemble the rollatini: first place a dollop or 2 of the cheese mixture onto one side of each slice. Spread the cheese out about 3/4″ from each side of the slice.
7- Next, place 2 strips of roasted red peppers lengthwise onto each slice. Then layer on several pieces of dry spinach or arugula leaves.
NOTE: the eggplant meat is soft and tender especially where the seeds are located, take care when handling.
8- Now roll each slice up and place 2 of thefoodloops around the roll and gently cinch closed, be carefull not to cinch thefoodloops too tight to avoid tearing through eggplant.
NOTE:Due to the small diameter of the eggplant, wrap the extra cord around again and tuck tail ends under the cord. This adds extra grip, keeps the cord from getting pulled from the cavity and makes the rolls easier to handle during cooking.
Add 1 more thefoodloop widthwise if needed.
9- Next, gently place each roll in a baking pan, drizzle with olive oil and bake at 350˚ for 20 minutes.
10- Remove the pan from the oven, let cool several minutes, easily remove thefoodloops, place the rolls on a platter, deglaze the pan with the white wine and pour over rolls. Finally, drizzle rolls with olive oil and sprinkle on the dried oregano and Parmesan. Enjoy.
Serves 2.
ingredients
- 1 large Italian eggplant
- 1/2 cup crumbled feta cheese
- 1/3 cup ricotta cheese-whole milk
- 1/4 cup fresh basil - chopped
- 1 cup roasted red peppers- 1" wide strips
- 1 bunch of spinach or arugula- cleaned and stems removed
- 2 Tbs. fresh garlic- chopped
- 1/4 cup Parmesan- grated
- 1 tsp. dried oregano
- Extra Virigin olive oil-always on hand
- salt and pepper- to taste
- 1/2 cup dry white wine
- the foodloops (6-8)