Eggplant / Ratatouille Rollatinis

This unique dish makes a perfect main course, lunch or side dish. It is delicious eaten cold or you can top the rollatinis with cheese and/or tomato sauce and bake for about 15 minutes. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4 servings
Calories 101 kcal

Equipment

  • Kitchen Knife or Mandolin

Ingredients
  

  • 2 eggplant* medium
  • 2 tomatoes* medium, sliced or cherry tomatoes
  • 2 sprigs basil*
  • 1 clove garlic* minced
  • 1 Tbsp olive oil
  • salt + pepper to taste
  • zucchini* and/or yellow squash (optional)
  • mozzarella sliced, optional

Instructions
 

  • Trim the top off eggplant then cut in half lengthwise to create a long edge. If using a mandolin, wear a clean gardening or metal mesh glove and slice thin.
  • Salt the eggplant and set aside for 20 minutes. Place on a tea towel, paper towel, or in a colander as it will release a lot of moisture. (You can skip this step if you plan to eat them raw and soon after preparation.)
  • While the eggplant sweats (optional), slice remaining veggies (if using) thin on mandolin or with kitchen knife. For ratatouille rollatinis, add zucchini & summer squash.
  • In a medium bowl, combine veggies, garlic, olive oil, salt and pepper.
  • Place eggplant slices flat on a working surface, layer veggies, then basil leaves and/or mozzarella slices to top.
  • Roll eggplant slice with ingredients tucked inside. Place seam side down into a casserole dish or on a serving plate. Repeat. Enjoy cold or bake with some tomato sauce.
  • Enjoy!

Nutrition

Calories: 101kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 676mgFiber: 8gSugar: 10gVitamin A: 618IUVitamin C: 14mgCalcium: 30mgIron: 1mg
Keyword basil, eggplant, garlic, summer squash, tomatoes, zucchini