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.
Servings: 4 servings
Calories: 101kcal
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: 101kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 676mg | Fiber: 8g | Sugar: 10g | Vitamin A: 618IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg