Ingredients
- 1 green bell peppers
- 1 tomatoes
- 1 aubergine
- 1 clove(s) garlic
- 2 tbsp fresh parsley
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 0.5 white onion
Preparation instructions
Prick eggplant in several places with a fork. Broil or place
directly over a gas flame on stovetop about 15 minutes, turning
frequently, until skin is charred all over and eggplant is soft. Set
aside until cool enough to handle. Peel skin. Place eggplant in a
colander for 15 minutes to drain bitter juices.In a large bowl, mix
tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant
pulp with a knife; add to bowl. Mix until thoroughly combined, season to
taste with salt and pepper. Refrigerate at least 2 hours for flavours
to blend. Sprinkle with parsley before serving.
Ingredients
- 125 gr. whole mozzarella
- 2 cup whole ricotta cheese
- 0.33 cup parmesan cheese
- 1.25 cup tinned tomato sauce
- 750 gr. aubergine
- 0.75 cup soya flour
- 1.50 cup water
- 0.25 cup fresh parsley
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 0.25 cup extra virgin olive oil
- 4 large egg
Preparation instructions
Slice eggplants into 1/8 - 1/4 inch slices and arrange in
layers in a colander, sprinkling each layer lightly with salt. Let stand
15 minutes for bitter juices to drain, then rinse and pat dry.In a
large bowl, whisk together water, soy flour and 2 eggs until smooth.
Heat about ¼ cup olive oil in a heavy large skillet over medium-high
heat until hot but not smoking. Dip eggplant, one slice at a time, in
the batter then add to the skillet. Cook eggplant in batches (slices
should not touch), turning occasionally, 2 to 3 minutes, until tender
and golden. Use more oil as necessary. Drain eggplant slices on paper
towels and transfer to a wire rack to cool.Heat oven to 200°Celsius.
Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and
tilt to coat bottom with sauce. For filling: In a large bowl, add
ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper;
mix with a wooden spoon until well blended. To form rollatini: Place a
heaping tablespoon of filling in the centre of an eggplant slice and
roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in
prepared pan. Spoon remaining tomato sauce over the top of the rolls.
Cover pan snugly with foil. Bake 30 minutes; remove foil and continue
baking for 10 additional minutes, until bubbly and lightly browned.