EggPlant Rollatini

Epicurean Exploits - Food and Recipes
1

Oh I forgot the romano cheese topping !! In this shot…

2

Sweet.
What was the filling?

3

I did forget to post on the filling!! Darn Football Games!!

Filling:
Mozzerella
Asiago cheese
Parsley
green onion
garlic
crushed red pepper

I did top this with a bit of Romano… not shown. I put this in the frig for dinner tonight.

Here is what I did with the purple standard eggplant, I like the smaller variety… but not available:

I slice with a mandolin… lay in a colinder salt both sides, allow to drain 1 hr. Wash/Pat dry and fry. Fill large end to small.

4

YOu might as well put the whole recipe “on”…

I’m curious…enough to look at it. [popcorn.gif]

5

Stuart,

Bad post on my part!! [oops.gif]

Really the only thing missing, on the post is the Sunday Gravy recipe which I used for the sauce, and that’s a whole post in itself.

Paul

6

WEll, it’s not evident, Paul, what’s cooked and what’s not…and for how long.

It looks like something worth making, so…I’d like to know.

7

Jezz…

Im missing the whole boat on this one… sorry trying to post in between pateints, today.

I cover the vessel with foil …cook 30 minutes@375 then remove foil and put under broiler to brown and further melt cheese, about 2-4 mins or so depending how close.



Hope that helps sorry!!


paul

8

It looks like you did not peel the eggplant. Is that right?
I find that the peel is bitter and stringy when using purple eggplant.
For Thai/Japanese/Chinese eggplants - that is a different story. For the standard larger purple eggplants, I’ll peel, salt and let sit in a colander to drain. If in a rush, a quick par-boil helps but the eggplant often soaks up too much water.
T.

9

T,

I didn’t peel these… correct

Stuart…

The filling materials are fresh or grated, the eggplant was fried till brown and loss of the white color, patted dried and allowed to cool and then stuffed, and the sauce cooks most of the day at our house, was cooled. Everything was assembled cool because I am not cooking these things right away.

Paul

10

That is one gorgeous dish!

11

T…

I would like to add… the reason for me leaving on the skin, is to preserve the involtini.

Paul

12

Paul - I appreciate the skins add color and some structure. I just find that they always seem to end up like long strings. Maybe with a mandoline and thin slices they would end up softer; I slice the eggplant by hand.
The dish does look delicious; your addition of Asiago seems like it would add a nice bite.
I tend to stay with ricotta, eggs and locatellli (pecorino romano).
And please do post your recipe for Sunday gravy. I will have to post my family recipe (although it is “a little bit of this…some pork…piece of lamb…”)
T.

13

Thanks for clarifying, Paul. I was puzzled by how the eggplant could cook and “bend” sufficiently with just slicing and salting.

14

Stuart,

Here is the finished cooked Melanzine… also I posted my Sunday Gravy

15

I think I have it now…I intend to try it with and without peeling the skin.

Thanks.

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The finished dish!! Allow to cool about 8 mins then serve!!

17

Holy Jesus! That looks terrific. Always love your posts, Paul.

18

That looks good. I’m hungry. When do we eat? I’ll bring some wine.

19

looks great - I am getting hungry now

  • I do not salt and drain my eggplant anymore as it seem almost all the bitterness has been “farmed” out of them-
20

Paul,

I “made” this wonderful dish (or similar enough, I think) and enjoyed it yesterday, with my wife and son. For me, it was one of the best dishes I’ve ever made, and I’m not even sure I really did it “right”.

Some issues, though:

  1. I didn’t salt the eggplant, but I fried it up to make it flexible. It soaked in lots of oil, which wasn’t unpleasant in the dish, but…would salting it have made the slices absorb less oil when frying …
  2. I left most of the skin on …though I made a barber pole thing…and it was fine
  3. I used a fresh (canned tomatoes) tomato sauce, as I usually prefer that to a cooked one…and it is a whole lot less effot.
  4. You instructions re: proportions of the stuffing were very vague…can you be more specific? I liked what I did, but I liked the pungent fresh garlic aspect…and I think our son didn’t like the dish as much because of it.

I would make this again, for sure…and have some left to savor. So, thanks very much for the inspiration. [welldone.gif]