Ahhhh, Italian food! So Yumm, and full of carbs!!
This recipe is so delicious, you wouldn’t notice that there is no pasta!
With this recipe, I promise you that you will turn every eggplant hater in to a lover.
Even though the stuffing is a bit different than any other Rollattini you will ever find, it is a very moist, full of flavor and tasty recipe.
You can serve this recipe as an appetizer, each roll served by itself and held together with a toothpick, or as a flavorsome main dish.
Serves: 12 rolls
Ingredients:
- 2 medium eggplants
- Salt and black pepper
- 1 ½ cup homemade marinated sauce*
- ½ cup halloumi cheese (shredded)
- ½ cup grated parmesan cheese
- 4 cups chopped spinach.*
- 1 garlic glove minced
- ½ cup mozzarella cheese
Instructions:
- Preheat oven to 200 ◦
- Cut the end and head of the eggplant and using a mandolin slice in 6mm thick slices.*
- Sprinkle each side of the eggplant slices with salt and set aside for 10 to 15 min to help remove excess moisture and bitterness.
- After 10-15 min, with a towel pet dry the eggplants slices with a clean towel, season with salt and pepper, arrange them on a baking sheet and spray a little bit of olive oil and bake slices in a baking sheet for around 8 to 10 minutes. Until it’s pliable but not fully cooked.
- Meanwhile, spread ¼ cup of the marinated sauce on the bottom of baking pan (rectangle of 30×15 approx.) and set aside.
- In a pan, add garlic to coconut oil over medium heat and stir till slightly golden brown than add the spinach and heat remove from heat and squeeze well to take off as much moisture as you can.
- In a medium bowl, mix the halloumi cheese and parmesan cheese with some black pepper and white pepper and dry basil and dry oregano. And add the spinach mixture and combine well.
- Remove the eggplant from oven pet dry each slice and spoon around 2 Tbsp. on the slice and roll up slices and arrange in the pan.
- Top with the remaining marinated sauce and mozzarella cheese.
- Bake until eggplants are very tender, around 45 minutes. Turn off heat and broil for around 5 minutes until the mozzarella cheese on the top start to take a slightly golden brown color.
- Remove from oven and let it sit to cool before serving.
- Enjoy!
Nutritional information:
Serving Size: 1 roll • Calories: 65 • Fat:3 g • Carbs: 6 g • Fiber: 3 g • Protein: 4 g
* I used my homemade marinated sauce but with a little twist:
I heated the pan with some coconut oil and added 3 Tbsp. chopped mushrooms and cooked until tender than added 2 Tbsp. sweet corn and cooked together for couple of minutes than added my homemade marinated sauce and bring all the ingredients to boil all together for 1 minute and remove from heat.