Eggplant Rollatini with Spinach and Toasted Pine Nuts Recipe

Looking for an easy Eggplant Rollatini with Spinach and Toasted Pine Nuts recipe? Learn how to make Eggplant Rollatini with Spinach and Toasted Pine Nuts using healthy ingredients.


Submitted by soxgreen

Makes 6 servings



from Veganomicon: In Brooklyn, people's worth is directly proportional to their ability to make an eggplant rollatini. If they can't perform, they are taken care of. While we're not going to kill you if you don't make this, we will be severely disappointed. This dish is so good it wins over nonvegans every time! There are lots of little steps here but they are all pretty simple and this meal is worth it. It's not a weeknight dinner, more for company and special occasions when you want to be at the top of your vegan game. Since this can be a havy meal if you are frying it, it's great to serve with steamed broccoli doused with the leftover marinara sauce. But if you wanna be real Brooklyn (and you do), make a double batch of sauce and serve with spaghetti. Two rollatini per person should get the job done. Makes 12 rollatini, serves 4 to 6, Time: 1 hour 30 minutes

Recipe Ingredients for Eggplant Rollatini with Spinach and Toasted Pine Nuts

3 eggplant, large (a little over 3 pounds)
12 spinach leaves
1/4 c olive oil
1 c cold water
1/4 c cornstarch
2 c bread crumbs
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
2 tsp olive oil
4 cloves garlic, minced
28 oz tomatoes, crushed
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
3 pinches black pepper, freshly ground
1 lb tofu, extra-firm
2 tsp lemon juice
1 clove garlic, minced
1/4 tsp salt
1 pinch black pepper, freshly ground
10 leaves basil, chopped finely
2 tsp olive oil
1/4 cup nutritional yeast flakes
1/4 c pine nuts, toasted (optional)
5 leaves basil, chopped for garnish (optional)
1/4 cup almonds, slivered (optional)
1 tbsp sesame seeds, toasted (optional)
1/4 tsp salt (optional)
1/4 teaspoon lemon zest (optional)

Recipe Directions for Eggplant Rollatini with Spinach and Toasted Pine Nuts

  1. Cut the eggplant lengthwise into twelve slices about 1/8-inch thick. You don't need to actually measure them, and it's okay if they are a little thicker or thinner in some areas.

  2. Note: that you aren't going to use all the eggplant. Since the skin can't be used here, you'll need to slice off two sides. Plus, there will likely be slices that are sacrificed because it is a little difficult to get them relatively uniformly thin. Save the scraps and use them in a soup or stew, or grill them and make a salad a day or two later.

  3. Which brings us to the best way to evenly slice eggplant: First, use a large chef's knife to cut off the top and bottom. Stand up the eggplant on the cutting board. Next, slice off one side (that slice won't be used, since it has a lot of skin). Then, still holding the eggplant upright, begin to slice off 1/8-inch-thick pieces, goin as slowly as you need to.

  4. Generously sprinkle salt on both sides of eggplant and rub it in. Set in a colander to drain for 30 minutes. Meanwhile, you can make your sauce, make your Almesan, toast your pine nuts, and prep your other ingredients.

  5. Marinara Sauce:

  6. olive oil, garlic, tomatoes, thyme, oregano, salt, pepper

  7. Preheat a saucepan over medium-low heat. Add the oil and garlic, and saute for about a minute, until fragrant, being careful not to let it burn. Add the remaining ingredients, cover, and raise the heat a bit to bring to a simmer. Simmer for about 15 minutes, stirring occasionally.

  8. Tofu Ricotta:

  9. tofu, lemon juice, garlic, salt pepper, basil leaves, olive oil, yeast flakes

  10. In a large bowl, mush the tofu up with your hands, until it's crumbly. Add the lemon juice, garlic, salt, pepper, and basil. Mush with hands again; this time you want it to get very mushy, so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese, 2 to 5 minutes. Add the olive oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refrigerate until ready to use.

  11. Almesan (instead of parmesan):

  12. almonds, sesame seeds, salt, lemon zest

  13. Combine all ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. That's it!

  14. Dipping and Breading mixtures:

  15. Mix the cornstarch with the water in a bowl that is large enough to fit your eggplant slices. Mix together all the breading ingredients on a large dinner plate.

  16. Rinse the eggplant with cold water and set aside. Whether you are baking or frying the eggplant, have a 9x13-inch baking pan at the ready and preheat the oven to 350 degrees F.

  17. Dredge an eggplant slice in the dipping mixture. Sometime the starch settles at the bottom of the bowl, so mix it with a fork if need be. Gently press the eggplant into the breading mixture on both sides so that the crumbs are firmly in place. Bread the rest of the slices in this way.

  18. Grease two baking sheets with olive oil, place all the eggplant slices on the sheets, and spray the breaded slice with olive oil. If you don't have olive oil spray, cooking spray can be used but it doesn't come out as well. You can also drizzle oil over the slices, but they may come out uneven. Bake at 350 degrees F for 20 to 25 minutes; no need to flip them. When ready, they should be tender and flexible. If you can't fit both sheets on one rack in your over, then rotate them halfway through the baking process.

  19. Let the slices cool enough that you can handle them, usually 10 minutes. Pour 1 1/2 cups of sauce into a 9x13-inch casserole dish.

  20. With the narrower end pointed toward you, place a leaf of spinach on the lower third of the eggplant slice. Place 2 heaping tablespoons of ricotta on the spinach, sprinkle a few pine nuts on top of that (if using), and then roll up. It should be easy! Place the rolled eggplant slices, seam side down, in the baking pan. When everything is rolled, pour another cup or so of sauce over the rollatini. Bake for about 20 minutes; really, you just want to heat the ricotta through.

  21. To serve, sprinkle a little Almesan on top of each rollatini and garnish with chopped basil leaves.

Categories

Vegetables, Main Dish, Bake, Vegetarian

Nutrition Facts
Serving Size 576.0g
Amount Per Serving
Calories
504
Calories from Fat
223
% Daily Value*
Total Fat
24.8g
38%
Saturated Fat
3.5g
18%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
694mg
29%
Potassium
1386mg
40%
Total Carbohydrates
57.4g
19%
Dietary Fiber
15.0g
60%
Sugars
12.1g
Protein
20.3g
Vitamin A 63% Vitamin C 50%
Calcium 32% Iron 39%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in thiamin
  • High in vitamin A
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