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
- 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).
- 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.
- Heat oven to 375 degrees F.
- 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)
- Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
- Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
- 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.
- 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.
- Remove from oven and let sit for 10 minutes or so before serving.
Swiss Ball Exercises
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Ingredients A whole turkey A lemon An onion Rosemary and thyme Vegetable stock (around one pint) Pepper A little melted butter or spread Instructions Step 1 Pat your turkey dry with a paper towel. Season the outside of the bird with a little pepper and very lightly brush with melted butter or spread. Halve the lemon and the onion, roughly chop your herbs—and place everything into the cavity evenly. Step 2 Pour your vegetable stock into the bottom of a roasting pan and sit your turkey in the liquid, breast side up. Preheat your oven to around 400 degrees, add a tin foil tent over the top of your turkey, and put it in to cook. Step 3 Cook slowly at a rate of 20 minutes per kilogram of weight. Check regularly and add a tiny bit of butter to your bird if necessary. Notch up the heat by around 20 degrees for the last 20 minutes to make the skin nice and crispy! Step 4 Remove from the oven, place on a presentable tray, and enjoy with a stack of healthy festive trimmings. Nutrition and Cooking Times Prep time: 25 minutes | Cook time: 20mins per kg | Total time: 2 hours 25 minutes Nutrient Value per 100g: Calories: 165kcal | Protein: 29g | Fat: 6.5g | Carbohydrates: 0-1g