Cooktop Cove: How to make beef and eggplant rollatini
Beef and Eggplant Rollatini
I discovered this recipe a few years ago when I had my first backyard garden and found myself with an abundance of vegetables. Eggplant is, I believe one of the most underrated. What other vegetable turns meaty when roasted, creamy when pureed, and tender and noodle-like when sliced and baked? This dish tastes just like lasagna, and looks fancier, but it’s easier to prepare and healthier.
Rollatini may look complicated, but it comes together in about 30 minutes. The key is slicing the eggplant thinly and evenly, which produces the best texture and prevents burnt bits. If you have a mandolin, this is a perfect excuse to use it. If you don’t, use a long chef’s knife to slice the strips, keeping in mind that consistency is more important than thinness.
Pro Tip: This recipe also works with Zucchini slices, simply replace eggplant with 3-4 medium zucchini and reduce roasting temp to 350°.
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