Wednesday, February 20, 2008

Eggplant Rollatini

I'm way behind on my posts, but I'm still here cooking and taking pictures. I made one of Jeff's favorites on Valentine's day, Eggplant Rollatini with Corn Bread Stuffing from Deborah Madison's Vegetarian Cooking for Everyone. This is a book I turn to again and again, not just for recipes, but for detailed information on how to store, handle, and prepare vegetables. I should warn you that there is a whole section on cheese, and that Madison states that she is an occasional meat eater. But in any case, this book served as my biggest help in the kitchen when I went veg. I served the Rollatini with a red wine tomato sauce from the same book. The sauce is so rich and good, and it's character changes depending on which wine you choose to use.

Eggplant Rollatini with Corn Bread Stuffing

This Rollatini is not difficult to make, but is rather time consuming with making the cornbread, then the stuffing and the sauce, salting and cooking the eggplant, stuffing the eggplant, and then baking your final Rollatini. The flavors are so wonderful that it is well worth the time it takes.

Start with 2 large eggplants. Slice them lengthwise no thicker than 1/3 inch, salt and let sit for an hour, then rinse and blot dry. Meanwhile start on the stuffing and the sauce.

For the stuffing, fix your favorite cornbread (preferably not a sweet one). Then chop and saute an onion with 1 tsp. dried sage and 1/2 tsp. dried oregano. When the onion is soft and a little brown mix in 2 cups crumbled corn bread and just a tiny bit of liquid (water, soymilk, whatever) to help moisten it. Season with salt and pepper to taste.

For the sauce saute two small grated onions with bay leaf, thyme, oregano, savory, and a pinch of red pepper flakes. Stir often for about fifteen minutes, adding 3 minced garlic cloves near the end. Add 1 cup of red wine and 1/2 cup water, raise the heat and simmer till reduced by half. Add a 28 oz. can of crushed tomatoes and salt to taste. Simmer till sauce has thickened.

Brush the eggplant slices with oil and bake, fry, broil or grill them till tender. Then roll each slice around about 2 tbsp. of the stuffing and put seam side down in a lightly oiled baking dish. You could secure them with a toothpick if they want to unroll. Cover with aluminum foil and bake at 400 degrees for 25 minutes. Serve with the sauce and fresh basil.

Closeup of the goodness

And a big thanks to Jenn The Leftover Queen who hosts the Foodie Blog Roll (see my side bar) for promoting Veg blogs (mine included!) in her most recent Finest Foodies Friday post. She is putting out the call for more Veg bloggers to join the Blog Roll, so if that interests you, do it!


Ricki said...

What a beautiful way to use eggplant! This looks delicious--I love the cornbread interior. Yum!

pleasantly plump vegan said...


DJ said...

Wow - I absolutely love eggplant and that fulfils the Valentine's criteria of being yummy-looking and fancy at the same time!

Mihl said...

Very beautiful!
What a nice blog you have over here.

Liz² said...

thanks for the recipe, those are sooo pretty! (I love the bed of sauce)

JennDZ - The Leftover Queen said...

That looks fabulous! Great presentation Jenny!

Anna said...

your website makes me miss my rabbit terribly, in a good way.

Jessica said...

That is quite impressive. Kudos!

Jeena said...

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I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
or see my main food recipe website Jeenas food recipe site

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Jeena x

jd said...

Wow! I don't even like eggplant, but that looks fantastic!

I love that plate as well, it looks really nice with your amazing food.

Very cool.

Kiss or Kill said...

Mmmm, yummy. That looks awesome and I will be cooking it as Dale is a huge egg plant man.

Pearl said...

wow, that looks spectacular.

vagrantvegan said...

Deborah Madison never stops being my hero!