Eggplant and Zucchini Rollatini
This Italian Rollatini dish looks lively and tastes like it, too. Bake the eggplant and zucchini slices for a healthier approach. Mix the eggplant’s tanginess with the salty flavors of the blue cheese and cream cheese. Bring even more cheekiness with chili flakes, pepper, and garlic.
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Ingredients Needed for Eggplant and Zucchini Rollatini
For the eggplant-zucchini bake:
1 large eggplant, lengthwise sliced
1 ounce medium-sized zucchini, lengthwise sliced
1 tablespoon olive oil
salt
pepper
For the cream cheese mixture:
7 ounces of cream cheese
1 spring onion, chopped
1 small onion, chopped
1 teaspoon chili flakes
pepper
For the tomato sauce:
2 cups of tomato sauce
¼ cup fresh parsley
1 tablespoon garlic powder
1 tablespoon olive oil
salt
For the topping:
3 ounces of blue cheese
fresh basil leaves for garnishing
1 tablespoon olive oil
How to Make Eggplant and Zucchini Rollatini
- For the eggplant-zucchini bake:
Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at 360⁰F/180⁰C.
- For the cream cheese mixture:
Add the cream cheese, spring onion, onion, and chili flakes to a smaller bowl, season with pepper, and mix using a fork. Set aside.
- For the tomato sauce:
Add the tomato sauce, fresh parsley, garlic powder, and olive oil to a bowl. Season with salt and mix.
- Dispense the cream cheese cream on each zucchini and eggplant slice and roll them.
- Add the tomato sauce mixture into a 10 x 10 x 2 inch (24 x 24 x 5 cm) baking dish and spread it evenly.
- For the topping:
Place the rollatini inside, sprinkle the crumbled blue cheese on top, garnish with basil leaves, drizzle with olive oil, then bake for 40 minutes at 340⁰F/170⁰C.