Thursday, 28 December 2017

A few days ago when I was thinking about what can I try new that is simple but elegant, mouth watering but does not take much effort, I decided to try eggplant rollatini. This veggy dish, with its cheesy goodness of ricotta, mozarella and parmesan turned out to be super hit with my hubby and daughter. Both of them instantly requested me to repeat the dish as soon as possible. The aroma of this Italian delicacy is just irresistible. The mix of baked brinjal with tomato puree and the cheese was complementing each other perfectly. This is a perfect dish to make your children start eating brinjal if they do not like this vegetable. Please let me know how it turned out at your end. 

Ingredients:

Eggplant/brinjal - 1 medium
Salt
Pepper
Ricotta cheese -1 cup
Olive oil -1 tbsp
125 gms canned tomato puree
Chopped parsley-1 tbsp
Minced garlic -3 cloves
Egg - 1
Mozzarella cheese -3/4 cup
Parmesan greeted -1/4 cup




Recipe:

Cut the eggplant stem and end portion.
Cut the eggplant lengthwise  into 1/4 inch thick slices.
Arrange these slices on the baking tray and drizzle some oil’ salt and pepper.
Use baking sheet this time and bake it in 200c for 15 mins in preheated oven.
Take a mixing bowl and put ricotta cheese, chopped garlic, egg, chopped parsley, 1/4 cup mozzarella and Parmesan. 
Now take a bake proof tray and make a bed with tomato.
Take one baked eggplant slice and put some cheese mix and role it and place it on the tomato bed.
Make all of them one by one and place them on the bed.
Then again put some tomato on the eggplant role and cover with the remaining mozzarella.
Bake it again 15/20 mins in 200c.
Serve hot.

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