Ever since a recent Italian night with friends, for which I whipped up this tiramisu for dessert, I have been meaning to recreate the rollatini dish made by our hostess. I had never tried it before and it was pretty much love at first taste. So tasty in fact, that despite a full and happy tum I demanded the leftovers in doggy bag to take home.This week I noticed that I happened to have all the ingredients I needed nestle inside my fridge. It was clearly meant to be. Not only is it pretty darn tasty, it is also relatively quick and easy to make. It can easily be adapted for vegetarians, just leave out the prosciutto, its still just as tasty I promise.
Aubergine & Prosciutto Rollatini
Serves 2 as a main dish
You will need:
1 large aubergine
1 egg, lightly beaten
100g fresh breadcrumbs
Olive oil
6 - 8 slices of prosciutto ham
200g ricotta
50g strong cheddar, grated
125g mozzarella, grated
200g Tomato sauce (I used homemade but feel free to use a jar of your favourite brand)
Salt
Black Pepper
Make it!
1. Preheat your oven to 350F/175C/Gas Mark 4
2. Slice your aubergine lengthways, each slice should be about 5mm thick. Dip the aubergine into the beaten egg and then into the breadcrumbs.
3. Heat some olive oil in a frying pan and fry your aubergine slices until the breadcrumbs are crisp and golden, then place on some kitchen roll to cool and drain any excess oil.
4. In a bowl combine the ricotta, cheddar and about half of the mozzarella. Season to taste with salt and black pepper.
5. Take a slice of cooled aubergine and lay a piece of prosciutto on top of it. Place a spoonful of the cheese mixture at one end and roll just like you would if you were making a swiss roll. Place the roll, seam side down in an oven proof dish and repeat with the remaining aubergine slices.
6. Pour the tomato sauce over the aubergine rolls and sprinkle with the remaining mozzarella. Pop into the oven and cook for 15 to 20 minutes. Serve with some pasta, veggies or a salad. Buon Appetito!
Serves 2 as a main dish
You will need:
1 large aubergine
1 egg, lightly beaten
100g fresh breadcrumbs
Olive oil
6 - 8 slices of prosciutto ham
200g ricotta
50g strong cheddar, grated
125g mozzarella, grated
200g Tomato sauce (I used homemade but feel free to use a jar of your favourite brand)
Salt
Black Pepper
Make it!
1. Preheat your oven to 350F/175C/Gas Mark 4
2. Slice your aubergine lengthways, each slice should be about 5mm thick. Dip the aubergine into the beaten egg and then into the breadcrumbs.
3. Heat some olive oil in a frying pan and fry your aubergine slices until the breadcrumbs are crisp and golden, then place on some kitchen roll to cool and drain any excess oil.
4. In a bowl combine the ricotta, cheddar and about half of the mozzarella. Season to taste with salt and black pepper.
5. Take a slice of cooled aubergine and lay a piece of prosciutto on top of it. Place a spoonful of the cheese mixture at one end and roll just like you would if you were making a swiss roll. Place the roll, seam side down in an oven proof dish and repeat with the remaining aubergine slices.
6. Pour the tomato sauce over the aubergine rolls and sprinkle with the remaining mozzarella. Pop into the oven and cook for 15 to 20 minutes. Serve with some pasta, veggies or a salad. Buon Appetito!
Domestic Sluts! Stop posting super tasty recipes that make my mouth water! I'm on a diet! Would be good to get the odd skinny version of a few of the sluts recipes.
ReplyDeleteI think this would be delish with roasted red peppers as another layer between the aubergine and prosciutto and some anchovy melted through the tomato sauce! MMMMmmmmmmm........
ReplyDelete