Rolled Eggplants – A Promise I Can Keep

A Promise is a Promise…

Today, I am happily keeping my eggplant promise to continue proving how wonderful eggplants truly are… So just in case you are not convinced yet, I have a feeling that this is the dish for you!

Eggplant, which I once called ‘Mr. Popular’, 🙂 doesn’t miss an opportunity to be fused in Israeli cuisine. This is my version of rolled eggplant; the result is a tasty, meant-to-be blend of flavors with a super elegant presentation.

You will need:

[Makes about 15 rolls]

2 large Eggplants

¼ cup Olive Oil

Salt

Pepper

Filling:

½ cup Ricotta Cheese

6 oz. Ricotta Salata (about 1½ cup grated)

3 oz. Goat Cheese

1 tbsp. Pesto

2 tbsp. finely chopped Chives

Side Tomato Sauce:

2 large Tomatoes

2 tbsp. Honey

½ tsp. minced Garlic

½ tsp. Harissa

Salt

Black Peppers

Topping:

Lemon Zest

Chopped Chives

Let’s get to work!

Start with the eggplants: cut off their little cap and slice them lengthwise at a little less than half-an-inch thickness a slice. I got about 15 slices from my two large eggplants…

Now that you got your slices, brush them with olive oil on each side, sprinkle with salt and pepper and place them flat down on baking sheets…

Bake in a 385° preheated oven for about 40-45 minutes…you will have to flip them to the other side after 25 minutes or so…

The result is soft and flexible, golden and flavorful slice of eggplant!

While the eggplant slices are roasting, let’s make the Filling:

Simply combine all filling ingredients, but first…
thinly chop the Chives and…
grate the Ricotta Salata

Now combine: Ricotta, crumbled Goat Cheese, grated Ricotta Salata, Pesto and chopped Chives…

Mix well… and it’s done!

Let’s make the side tomato sauce that ties it all together:

Grate the tomatoes avoiding the skin.
Watch those fingers!

Mince the garlic to a paste: start by finely chopping the garlic and add the salt on top. Continue mincing the garlic and use the flat side of the knife to press the salt grains into the garlic against the board. Combine the salt grains with the garlic and create a paste.

Once the have a semi-chunky looking puree, add minced garlic and Harissa, honey, salt and pepper. Mix well.

Time to Rock n’ Roll 🙂 or just roll and roll…

Place a spoonful of cheese filling on the wide part of the eggplant slice and roll holding it together.

Keep going…

Before serving, place all rolled eggplants seam down on a baking sheet and give them a quick warm up in a 350° preheated oven for 10-12 minutes.

Serve along with the delicious cold tomato sauce and some finely chopped chives and lemon zest.

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Quick Recipe:

Rolled Eggplants-

Slice Eggplants lengthwise at ½ an inch thickness.

Brush with Olive Oil on both sides and sprinkle with Salt and Black Pepper.

Bake in a 385° preheated oven for about 40-45 minutes and flip to the other side after 25 minutes.

Prepare the Cheese Filling by combining: Ricotta Cheese, crumbled Goat Cheese, grated Ricotta Salata, Pesto and chopped Chives.

Place a spoonful of Cheese Filling on each Eggplant slice and roll (from wide to narrow part)

Prepare the Tomato Sauce by grating the Tomatoes and adding mince Garlic, Harissa, Honey, Salt and Black Pepper.

Mix well.

Before serving:
Warm the Rolled Eggplants seam down in a 350° preheated oven for 10-12 minutes.

Serve along with Tomato Sauce, chopped Chives and Lemon Zest.

Enjoy!