Roasted Eggplant Roulade Recipe | Kin Community





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Published on Jan 20, 2012

Hungry for more? Savor tasty KIN EATS videos & recipes here: http://bit.ly/KinEats. See the full Roasted Eggplant Roulade recipe by clicking on "Show more" below!

Jenny Park ( http://spoonforkbacon.com ): For my non-meat eating friends, this is a dish I like to serve that makes them feel special. It looks like something that took a lot of time, but with a few short-cuts and a simple rolling technique, you'll have a welcoming dish that everyone will enjoy.

MUSIC AVAILABLE FOR PURCHASE! The song you you're hearing in this video is "Girls in Paris" and it's available on the Kin Community Records Sampler Vol #1. You can download this song today at iTunes http://bit.ly/10KUq4U or Amazon http://amzn.to/XXOw1H Music provided courtesy of KIN COMMUNITY RECORDS in partnership with Killer Tracks.


Roasted Eggplant Roulade with Ready-Made Sauce
Serves 3

1 jar store bought marinara sauce

roasted eggplant:
1 large globe eggplant
3 tbsp (45 mL) extra virgin olive oil
salt and pepper to taste

ricotta filling:
1½ cups (340 g) part-skim ricotta cheese
¼ cup (22 g) grated parmesan
1 egg, lightly beaten
1 tbsp (15 mL) chives, thinly sliced
1 tbsp (15 mL) thyme, minced
2 tsp (10 mL) rosemary, minced
salt and pepper to taste

3 tbsp (17 g) grated Parmesan
basil leaves

Preheat oven to 375°F (190°C).

Pour the jar of sauce into a small saucepan and simmer for 15 minutes. Set aside until ready to use.

For the eggplant: Slice eggplant into 9, ¼ inch (6 mm) rounds, place onto a baking sheet and drizzle with 1½ tablespoons (23 mL) of oil.

Turn slices of eggplant over and drizzle remaining oil. Season with salt and pepper.

Roast eggplant for about 10 minutes or until just pliable. Remove eggplant from oven and allow to cool.

For the filling: Place ricotta, Parmesan and egg into a mixing bowl and stir together. Fold herbs into the ricotta mixture and season with salt and pepper.

To assemble: Place ¼ cup (60 mL) of sauce in the bottom of each individual gratin dish.

Place 3 tablespoons (45 mL) of the filling onto one side of a lightly roasted eggplant round and carefully roll up. Set aside and repeat with the remaining eggplant.

Nestle the roulades seam-side down into the tomato sauce, three per gratin dish, and top with more tomato sauce.

Place gratin dishes onto a baking sheet and bake for 10 to 12 minutes.

Allow to cool for a few minutes before topping each with a sprinkle of grated parmesan and fresh basil leaves. Serve warm.

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