EGGPLANT ROLLATINI
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the grill pan and preheat the oven to 375 degrees F.
- Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
- In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
- Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
EGGPLANT INVOLTINI
Make and share this Eggplant Involtini recipe from Food.com.
Provided by Kareneshala B.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper and spray well with nonstick spray or brush with oil.
- Cut off ends of eggplant and peel. Make a cut lengthwise so the eggplant is stable without rolling. Carefully slice eggplants into even 1/2 inch slices lengthwise. Arrange planks on prepared sheets.
- Brush oil on both sides of the eggplant planks and sprinkle with salt and pepper.
- Bake for about 30 minutes.
- If using whole tomatoes (preferable) - strain, chop up and return to juice.
- Heat 1 tablespoon oil in large frying pan over medium low heat. Add crushed garlic, 1/4 teaspoon oregano, 1/2 teaspoon salt, red pepper flakes. Cook for 30 seconds. Add tomatoes and simmer for 15 minutes to reduce to about 1/2.
- Remove eggplant from oven and let sit for 5 minutes then flip over so it doesn't become soggy.
- Mix ricotta, 1/2 cup pecorino or mozzorella (pecorino is preferable in this recipe) , breadcrumbs, lemon juice, 1/2 teaspoon salt, 1/4 cup chopped basil.
- When eggplant is cool, place about 1 tablespoon filling onto the large end and roll up. Use a bit more filling for larger slices and a bit less for smaller ones. Place roll seam side down on top of sauce. Continue using the rest of the eggplant and filling.
- Turn burner to medium and simmer about 5 minutes. Turn on broiler.
- Place the pan 8 inches below the broiler element and let brown 5 minutes.
- Remove pan from oven and WRAP HANDLE WITH TOWEL so no one grabs the handle and is burned!
- Sprinkle with extra cheese and let sit for a few minutes. Sprinkle remaining basil and serve with sauce on the side.
Nutrition Facts : Calories 637.6, Fat 38.7, SaturatedFat 13.2, Cholesterol 62.7, Sodium 1058, Carbohydrate 58.3, Fiber 24.4, Sugar 25.1, Protein 24.4
GRILLED EGGPLANT (INVOLTINI IL FORNO)
Make and share this Grilled Eggplant (Involtini Il Forno) recipe from Food.com.
Provided by sriddell
Categories Vegetable
Time 40m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, sweat the garlic in 1 tablespoon olive oil over low heat for a few minutes. Do no allow to brown.
- Add red pepper flakes, oregano and half the basil. Cook and stir for 1 minute then add crushed tomatoes.
- Bring to a simmer and cook for 5 minutes.
- Season with salt and pepper and remove from heat.
- Heat a grill to high (counter top style grills should work well).
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill slices 3 minutes on each side.
- Remove slices from grill and place on a foil lined baking sheet.
- Allow to cool to room temperature.
- Heat oven to 375 degrees.
- Spoon about 1 ounce of cheese on one end of each eggplant slice and roll up. Let rest on seam.
- Brush the bottom of baking dish with remaining olive oil.
- Place eggplant rolls (involtini) in dish. Ladle tomato sauce over top and sprinkle with the remaining basil and any remaining cheese.
- Bake for 15 minutes.
- Let rest 10 minues before serving.
Nutrition Facts : Calories 256.6, Fat 18, SaturatedFat 6.3, Cholesterol 29.9, Sodium 437.2, Carbohydrate 15.8, Fiber 7.4, Sugar 6.9, Protein 11
EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE
Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.
Provided by Lauryn Tyrell
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h40m
Number Of Ingredients 20
Steps:
- Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
- Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
- Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
- Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
- Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
- Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
- Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.
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- Cut the tops and bottoms off the eggplants and thinly slice them lengthwise. Drizzle them with the olive oil and sprinkle with the sea salt. Bake in the oven for 20 minutes, or until soft.
- While the eggplants are roasting, prepare the rest of the meal. Heat the 1 tablespoon of olive oil in a medium-sized pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add all the other tomato sauce ingredients and bring the pot to a boil. Reduce the heat to a gently simmer.
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- Brush each aubergine slice with olive oil and place on a very hot griddle pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the aubergine slices have been grilled.
- For the tomato sauce, sweat the onion and garlic until soft and translucent in a splash of olive oil in a large oven-proof pan. Add the tomatoes and seasonings and allow to simmer for 10 minutes.
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- Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
- Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
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