Eggplant, aubergine or brinjals, whatever you call them…you will fall in love with this cheesy rollatini! Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most delicious tomato sauce and topped with mozzarella cheese – the most delicious low-carb dish that the whole family will love, and is sure to impress anyone.
This eggplant rollatini is a satisfying way to enjoy the Italian flavours you love without any meat being involved at all.
Prep time 30 minutes
Cooking time 30 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Tomato Sauce:
1 large onion, finely chopped
30ml (2 Tbsp) Food Lover’s Signature Extra Virgin Olive Oil
1 garlic clove, minced
2 tins (800 ml) diced tomato
Salt and pepper, to taste
For the Aubergine Rollatini:
2 large aubergines (eggplants)
15ml (1 Tbsp) Food Lover’s Signature Extra Virgin Olive Oil
In a medium size saucepan, sauté the onions in the olive oil until translucent and soft.
Add the garlic and cook for a further 5 minutes. Stir in the diced tomato and seasoning and simmer for 30 minutes.
For the Aubergine Rollatini:
While the tomato sauce is simmering, preheat your oven to 180.
Slice the aubergines lengthways, about 5 mm thick. Lay them on a tray, sprinkle with salt and let sit for 10 minutes to ensure they don’t go watery when cooked. Pat dry with a paper towel until all the excess salt is wiped off.
Lightly drizzle with the olive oil and bake for 10-15 minutes until soft.
In a large bowl, combine the beaten egg, ricotta, parmesan, garlic, chopped herbs and seasoning and mix well. Spoon 10 ml of the mixture at the end of each eggplant slice and roll up. Set aside.
Evenly spread 180 ml (3/4 cup) of the tomato sauce on the bottom of a baking dish and place the aubergine rollatini on top. Spoon the rest of the sauce over and sprinkle with the mozzarella cheese.
Bake for 30 minutes or until the cheese has melted and turned golden brown. Top with the basil and enjoy.
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