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Eggplant Rolatini


Paul Bacino

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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

Its good to have Morels

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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?

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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.

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