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Print this Recipe    Eggplant Rollatini with Tomato-Mint Sauce

From:A Mediterranean Picnic
In The Middle Of An Urban Park by Rosemary Furfaro

This can be done the day before with the exception of the final step
of filling and rolling the eggplant slices. I'd leave that for
completing about an hour before the picnic is packed in your cooler.
If you do not have access to a grill, feel free to broil the eggplant
They will not impart a rich, smokey flavor as if grilled but will
still taste fresh and delicious.
2 European eggplants
approx. 1/3 cup extra virgin olive oil
1/4 cup golden raisins
2 T. Balsamic vinegar
1 1/2 pounds fresh, tender spinach leaves
1/2 t. salt
1/4 cup pitted imported dry-cured black olives, roughly chopped
1/2 cup smoked mozzarella, shredded
6 ripe plum tomatoes
1 large clove garlic, minced
1/4 cup fresh mint leaves, chopped
1/2 t. salt
3-4 T. extra virgin olive oil

Preheat your grill or broiler. Trim both ends of the eggplant. Slice
lengthwise into 1/4 inch slices. You should have about sixteen slices
total. Rub both sides with oil and lightly sprinkle with salt and
pepper. Lay on grill, cooking for approximately 6 minutes. Turn over
to finish the other side, an additional 3-4 minutes. The eggplant
should be soft and pliable but not falling apart. If you are using
your broiler, place eggplant on foil lined cookie sheet and set under
broiler, watching carefully to prevent burning. Turn when the tops
soften and begin to brown. Cook other side in the same method. Cool
eggplant strips.

Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2 T. hot
water. Rinse spinach, leaving water on the leaves and place in a deep pot
with 1/2 teaspoon of salt, covered over medium heat. Cook until spinach
wilts, approximately 10 minutes, then drain. Heat heavy bottomed saute pan
over medium heat for 20-30 seconds before adding remaining 1/3 cup oil.
When oil begins to ripple, add the wilted spinach and quickly shake the
pan for about 2 minutes tossing the spinach to mix. Add raisins and their
liquid to saute pan and stir well to mix with the spinach.

Remove from heat, adding olives and mozzarella after mixture cools. Salt
and pepper to taste. Set aside. This mixture may exude water so it is best
to place in a colander overnight in the refrigerator with a bowl
underneath to catch any liquid. An hour before packing, fill the eggplant
by placing a small amount of spinach mixture in the center of each strip
and bringing both ends of the eggplant over the stuffing, place seam side
down. Place in a container, drizzle with a little of your favorite fruity
olive oil and secure with a tight fitting lid.

To make sauce, chop tomatoes into 1/4 inch pieces. Add remaining
ingredients and stir well to combine. This is best made overnight to allow
flavors to blend.


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