Rollatini or Involtini is a Italian dish that is made with eggplant slices stuffed with cheeses and herbs, rolled, layed on a bed of tomato sugo and baked till golden and delicious!
As always, I opened my fridge hoping something will jump out at me, but I saw eggplant. I usually char-grill them but this dish came into mind. I was watching Italian Food Safari the other day and they made eggplant parma which looked so delicious but I had a bunch of cheeses in the fridge so I wanted to make this dish.
*If you have time and want to add some more flavour to the passata, fry and onion and garlic till soft, add 2 tsp mixed herbs and 1 tsp dried oregano, pinch of sugar, salt and pepper.
2 medium-large eggplants, sliced length ways (6-8 slices per eggplant)
150 g fresh ricotta
100 g danish feta
2 tbsp fresh basil, finely shredded
2 tbsp fresh chives, finely chopped
rind of 1 lemon
120 g mozzarella cheese, grated or thinly sliced
50 g parmesan, grated
2 cups tomato passata*
salt and pepper
1. Preheat oven to 200°. Char-grill or fry the eggplant in olive oil (dipping the eggplant in olive oil if char-grilling) until cooked on both sides, they’ll shrink a little. Set aside.
2. Mix the ricotta, feta, parmesan, basil, chives, lemon rind and salt and pepper. Mix in the egg until all well combined and smooth. Set aside.
3. In a large baking dish, ladel a couple of spoons of hot tomato passata at the bottom of the dish. Place a slice of the eggplant on the chopping board and pop in a couple teaspoons of the cheese mix and roll up placing the seam side down on the prepared baking tray. Repeat with the remaining eggplant and place them in a single layer.
4. Spoon the remaining hot tomato passata over the eggplant rolls then top with the mozzarella. Bake in the oven for 15- 20 minutes until heated through and the cheese is melted and golden. Serve hot and delicious -Enjoy!by