August 20, 2020

Eggplant Rollatini

Eggplant Rollatini

 

It takes a few simple steps to make for the perfect vegetarian meal or side next to your favorite protein.

Bon Appetit!

INGREDIENTS

 

  • 2 eggplants
  • Salt
  • Extra virgin olive oil
  • 2 cups Store-bought Marinara sauce

 

For filling

 

  • 2 eggs beaten
  • 1 cup part-skim ricotta cheese
  • 1/2 cup part-skim shredded Mozzarella more for later
  • 3 tbsp grated Parmesan
  • 2 tbsp basil pesto homemade or store-bought, more for later
  • 1 cup chopped fresh parsley leaves

 

METHOD

 

  1. Slice eggplants lengthwise into 1/4-inch thin slices. You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
  2. Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
  3. Heat oven to 375 degrees F.
  4. Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.)  Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
  5. Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
  6. Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
  7. Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
  8. Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella.  Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
  9. Remove from oven and let sit for 10 minutes or so before serving.
July 9, 2025
Garlic Butter Steak, Edamame & Asparagus 2 servings | 20 minutes INGREDIENTS 2 cups Edamame Pods 10 ozs Flank Steak (sliced very thinly against the grain) 2 tbsps Tamari (divided) 2 tsps Cornstarch 2 tsps Avocado Oil 2 tbsps Water 2 tbsps Butter 2 Garlic (clove, minced) 2 cups Asparagus (woody ends trimmed, chopped) METHOD Bring a large pot of salted water to a boil. Place the edamame pods in the boiling water and cook for three minutes, stirring occasionally. Drain and rinse and set aside. In a bowl, mix together the steak with half the tamari and cornstarch. Heat a large wok over medium-high heat. Add the oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one more minute. Remove with a slotted spoon and set aside. Remove the wok from the heat and let cool slightly for one minute. Return over medium heat and add the water, butter, and garlic. Toss to combine. Add the edamame, asparagus, and remaining tamari and cook for three minutes, tossing often. Add the steak and toss everything together. Divide onto plates and enjoy!  Notes Leftovers: Refrigerate in an airtight container for up to two days. Serving Size: One serving is approximately one cup of edamame, one cup of asparagus, and 3/4 cup of steak (sliced). More Flavor: Add chili flakes. Serve Ii With: As is, or with rice on the side. Nutrition Facts ​ ​Amount per serving​ 531 calories 46gs protein 24gs carb 30gs fat
July 2, 2025
Chicken & Delicata Squash with Brown Butter Sage  2 servings | 50 minutes INGREDIENTS 3 tbsps Extra Virgin Olive Oil (divided) 1 tbsp Balsamic Glaze 1/2 tsp Dijon Mustard 1 tsp Maple Syrup 12 ozs Chicken Breast (bone-in, skin-on) Sea Salt & Black Pepper (to taste) 1 Delicata Squash (small, cut in half lengthwise, seeds removed, cut into wedges) 1 tbsp Butter 1/4 cup Fresh Sage METHOD Preheat the oven to 425oF (220oC). Line two baking sheets with parchment paper. Place an oven safe rack over top of one. In a small bowl, combine half the oil, balsamic glaze, mustard, and maple syrup. Place the chicken in a bowl and season with salt and pepper. Pour about half of the balsamic mixture over the chicken and coat well. Place the chicken on the baking sheet with the rack. Add the squash to the second baking sheet. Coat with the remaining oil and season with salt and pepper. Transfer the chicken to the oven and bake for 35 to 40 minutes or until cooked through. Halfway through baking, remove the chicken and brush the remaining balsamic mixture over top and return to the oven. Add the squash to the oven at this point too. In a small saucepan, melt the butter and add the sage. Stir often until the butter has browned and smells nutty, about three to four minutes. Divide the chicken and squash onto plates and drizzle the sage butter over the squash. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is about 1 1/2 cups of squash with 1 1/2 cups chicken (sliced). NUTRITION FACTS​ ​Amount per serving​ 618 calories 51gs protein 13gs carb 40gs fat
June 26, 2025
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