Pesto Eggplant Rollatine
My husband used to hate eggplant. Used to.
When we were married and I began to find out his dislikes (Very few, actually. I’m a lucky woman.) did I avoid making those types of foods like a respectful wife would?
Um, no.
I made them more often, trying to find a way to prepare them so he would like them. (Aren’t I sweet?) Or at the very least, tolerate it. So far it’s worked with eggplant, balsamic vinegar, and breaded chicken.
I know, right? Who doesn’t like breaded chicken? I think it was an issue of texture. Maybe eggplant was, too.
I can’t say I blame him. Most of my dislikes stem from a food’s texture. Eggplant, in my opinion, is by far the strangest vegetable out there. I remember the first time I peeled an eggplant, feeling its styrofoam-y texture, desperately hoping it wouldn’t taste like a Nerf football. I had faith, though, having eaten Eggplant Parmesan several times. The texture made me really nervous. As well as the way it looks after it’s been cooked. (Perhaps one of those “sweet spirits” of its veggie brothers and sisters.)
If you can get past all of the weirdness, I think you’ll like this recipe. Even if you don’t like eggplant. Slices of eggplant are brushed with garlic oil, roasted, then filled with a concoction of cheese, sun-dried tomatoes, pesto, and spinach. Like a little Italian explosion in your mouth.
I do believe that all plates were clean that night. Even the so-called eggplant hater’s.
Pesto Eggplant Rollatine
Total Time: about 1 hour
Ingredients:
3 T olive oil
2 garlic cloves, minced
2 medium-sized eggplants (about 3 pounds), peeled, and sliced lengthwise into 3/8-inch thick strips
salt and black pepper
2 cups marinara sauce
2/3 cup prepared basil pesto
4 ounces mozzarella cheese, grated (about 1 cup)
1 cup freshly grated Parmesan cheese
2 handfuls of fresh baby spinach
2/3 cup oil-packed sun-dried tomatoes (optional)Directions:
Preheat oven to 400 degrees F. Grease two rimmed baking sheets.
Combine the oil and garlic in a small bowl. Brush the oil on both sides of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.
Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking. Remove from the oven and reduce temperature to 350 degrees F.
(If your baking sheets don't fit side by side, place one on the middle rack and one on the bottom rack and rotate them a couple of times during roasting.)Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.
Bake for 15-20 minutes until cheese is melted and the rolls are heated through. Serve hot.
Makes about 4-5 servings.
Nat's Notes:
1. My eggplants were on the small side, so I got all my rolls into a 2 quart (7x11) baking dish.adapted from The Roasted Vegetable by Andrea Chesman
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Natalie — August 12, 2011 @ 5:20 pm
I already see this as ranking right up there with the stacked roasted enchilada casserole–I am going to LOVE this!
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DancingMooney ♥ — August 12, 2011 @ 5:25 pm
My husband doesn't like eggplant either, but I would *so* love to find a way to get him to eat it.. might have to try this, sounds delish! ;)
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Maria — August 12, 2011 @ 10:05 pm
I am going to pick up some eggplant at the market tomorrow. Can't wait to make this one!
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Joanne — August 13, 2011 @ 12:21 am
I am PASSIONATE about eggplant and i'm getting some in my CSA this week! Perfect timing. Oh have no fear…should I marry a picky eater, I'll be forcing his pickiness out of him immediately.
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marla {Family Fresh Cooking} — August 13, 2011 @ 11:56 am
Like your hubs I have never been a huge fan of eggplant but this recipe could convert me :)
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Rivki Locker (Ordinary Blogger) — August 14, 2011 @ 3:49 am
This is SO encouraging. My husband hates eggplant too, but I have been avoiding making it for 15 yrs of marriage. This year we joined a CSA, and I have SO MUCH eggplant in my fridge. I think it's time to see if I can convert him. This looks like a great recipe to try out on him. If he complains, I'll just send him your way. :)
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Natalie — August 14, 2011 @ 4:02 am
Natalie – I sure hope so!! Let me know if you like it :)
Janell, Marla, Rivki – I've got a CSA Wed. post coming up all about eggplant. Surely one of those will convert you (or a picky husband!).
Maria – Good! I hope you like it!
Joanne – I love your grit.
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Ann — August 15, 2011 @ 1:50 am
I love it! I made something like this for the first time a couple months ago and was crazy about it! I didn't add sun dried tomatoes….and to be honest, I had no idea what the name was…I just called it low-fat eggplant parmesan! GREAT dish…one of my favorites!
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Lauren's Latest — August 15, 2011 @ 10:07 pm
I made something similar a few months back and used the eggplant as tortillas in some enchiladas. It's a great way to get more veggies in and not feel so guilty! {My husband also 'used to' not like eggplant….}
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grace — August 16, 2011 @ 10:38 pm
cooked eggplant is certainly not the most appetizing thing, but your creation here is a looker for sure. the presence of sun-dried tomatoes in anything improves it to me! :)
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Healthy Mamma — August 17, 2011 @ 1:58 am
I happen to adore eggplant. It's prob my fav veggie out there, weirdness and all. I make a simple/lazy version of this but I love your additions of garlic oil and sun dried tomatoes oh and spinach ;)
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Cara — August 17, 2011 @ 1:55 pm
I used to hate eggplant too – but it turns out that I really just hated eggplant parm, the way my mom made it ;) Now I love eggplant in so many recipes! These rollatini sound delicious.
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Tina (My Life as a Mrs) — August 17, 2011 @ 5:43 pm
I've got to try this!! :)
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Terri @ that's some good cookin' — August 22, 2011 @ 6:48 am
Oh wow! I have GOT to try this. I just bought some eggplants and this is the perfect way to use them.
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Kate — August 25, 2011 @ 3:53 am
I'm drooling, really. I've made some lasagne rolls that were lacking but your eggplant rolls look much, much better. I'm going to hunt down some eggplant at the farmers' market so I can make these!
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gwen — October 21, 2011 @ 3:36 am
YUM! I made this dish tonight, complete with the roasted garlic tomato sauce you recommended, and was blown away.
The thought of thick, foamy eggplant slices makes my shudder, though, so I cut the eggplant waaaay too thin. Most of my slices ended up drying up – it was as if I accidentally made eggplant bacon! :) So instead of making rollatine, I just layered all the ingredients together. Still absolutely DELICIOUS.
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Katie — February 24, 2013 @ 5:13 pm
Just made this tonight! It was AWESOME! The whole family loved it and they are quite the picky eaters! Will be putting this on my monthly food calendar.
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