Grilled Eggplant Rollatini with Sweet Roasted Pepper Sauce - KMPH FOX 26 | Central San Joaquin Valley News Source

Recipe: Grilled Eggplant Rollatini with Sweet Roasted Pepper Sauce

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Grilled Eggplant Rollatini with Roasted Sweet Pepper Sauce

-12 slices (3 medium eggplants, ends trimmed and cut lengthwise into ¼ inch thick slices)
-Olive oil for brushing
-Kosher salt and fresh ground black pepper
-2 cups ricotta cheese
-1 cup shredded mozzarella cheese
-¼ cup grated parmesan cheese
-¼ cup goat cheese
-½ cup cooked spinach, chopped and drained of excess water

Preheat a grill pan or a gas grill. Preheat oven to 350 degrees. Brush eggplant with olive oil and season with salt and pepper. Place over the hottest part of the grill, in batches if necessary. Grill until eggplant has nice grill marks and is soft and cooked through. Lay out eggplant on sheet pan to cool. In a bowl, mix the ricotta, mozzarella, parmesan, goat cheese and cooked spinach until well blended. Season filling to taste with salt and pepper. Arrange the slices on a work surface with the grill side down and the narrow end of each slice towards you. Place about 2 tablespoons of the mixture on the narrow end of each eggplant slice and roll up. Set into baking pan, tightly resting against one another. Cover with foil and warm in oven till heated through.

Spoon the sauce on a serving platter or small serving plates. Arrange the rollatini, seam side down in the sauce and garnish with balsamic reduction.

Roasted Sweet Pepper Sauce:

-2 tablespoons unsalted butter
-1 cup chopped yellow onions
-2 cloves garlic, minced
-2 tablespoons chopped fresh basil
-1 teaspoon chipotle in adobo sauce, or more depending on desired heat
-6 large roasted red bell peppers, peeled, seeded and chopped
-¾ cup heavy cream
-1 tablespoon fresh lemon juice
-½ tablespoon sugar
-½ cup water

In a medium size saucepan, melt the butter over medium low heat. Add the onions and sweat until soft and fragrant. Then add the garlic and fresh basil and cook for a minute more. Throw in the chipotle and roasted peppers and stir for one minute more. Add cream, lemon juice, sugar and water and bring to a simmer. Gently put warmed mixture into blender and puree till smooth. Pass mixture through a fine mesh strainer. Adjust seasoning with salt and pepper. Discard the solids and keep sauce warm.

Balsamic Reduction:

-1 cup balsamic vinegar

Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce ½ cup. The vinegar will thicken as it cools.

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