Eggplant Rolatini

[Paul Bacino]

Globe eggplant: sliced 1/4 "/ salted for an hr/washed/dried/fried

Filling: Fresh mozzarella, asiago cheese , green onion, parsley, pepper flakes

Sauce-- Home-made Sugo

Enjoy

Edited January 23, 2011 by Paul Bacino (log)

[Darienne]

Is each rolatini just one piece of eggplant? Was it enormous? Sliced how?

Looks wonderful. I am crazy for eggplant.

[Paul Bacino]

Darienne,

I use a mandolin to cut mine, but you can cut it by hand too!!

I usually use the japanese type eggplant, but these are just the purple globe type, about 3" across at the thickest end ( not real big ) and is where you start rolling them-- large end to small end.

They are not enormous.. 3" tops!!

Let me know if you need any other info!!

Best Paul

[Chris Amirault]

Baked? Broiled?

[Paul Bacino]

Refrigerated

For now Chris..I'm cooking them by baking tomarrow..probably 30 min covered @375...maybe broil to finish a bit..2-4 minutes

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[Alex]

Darienne,

I use a mandolin to cut mine, but you can cut it by hand too!!

I usually use the japanese type eggplant, but these are just the purple globe type, about 3" across at the thickest end ( not real big ) and is where you start rolling them-- large end to small end.

They are not enormous.. 3" tops!!

Let me know if you need any other info!!

Best Paul

Ah...so you cut it pole-to-pole and lay it in the pan with the small end down, yes? Have you ever tried this with a ricotta-based filling?

[Paul Bacino]

Alex. Yes ricotta is a good option too

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[rarerollingobject]

Soaking the eggplant slices in water for a couple of minutes and then drying them well makes them much more pliable and easy to roll. And doesn't adversely affect the texture at all.

[Paul Bacino]

Rarerollingobject..

It is defiantly about the pliability.. otherwise it's hard to roll them

Thanks

[Paul Bacino]

Here is the finished dish!! Allow about 8-10 mins to cool before serving.

[heidih]

Looks great. I have been discussing this lately about the letting things cool down and not serving "piping hot". Besides avoiding burnt tongues, the flavors also come out more at a lower temp. Good point.