Quick and Easy Eggplant Roll-ups: A Nutritious Dish in merely 3 Stages
The classic Eggplant Rollatini, a beloved Italian-American dish, has been a staple in kitchens since its first publication in mid-20th century cookbooks. This delightful recipe, which is naturally gluten-free, can be easily adapted to suit vegan diets by using tofu ricotta (blend firm tofu with nutritional yeast) and skipping the egg.
The filling, a delectable blend of ricotta, chopped spinach, Parmesan, egg, salt, and pepper, should hold its shape when scooped. To ensure excess moisture is avoided, the ricotta is drained in cheesecloth for 30 minutes. The rolls should not be overstuffed to prevent them from bursting open. The recipe suggests using a mandoline or steady knife for even 1/4-inch slices of eggplant.
Once assembled, the Eggplant Rollatini can be frozen for up to 2 months. Simply wrap them tightly and freeze. Thaw overnight in the fridge before baking as directed. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 350°F for 10 minutes or in the microwave for about 1 minute.
Each rollatini contains about 1 tablespoon of filling and offers approximately 220 calories, 12g of good fats, 10g of protein, and 6g of fiber. This nutritious dish is often served with warm garlic bread, arugula salad with lemon dressing, and extra marinara on the side.
Whether you're a seasoned chef or a cooking novice, the Eggplant Rollatini is a dish that promises to impress. So why not give it a try and enjoy this timeless classic?
