Eggplant Canoe

Did it ever happen to you that you want to eat something new but you don’t know what? Well, that happened to me the other day. I looked into the caverns of my fridge and found two poor zucchinis and one big eggplant screaming at me, “WE NEED TO BE EATEN AND SOON!”. So I came up with the idea to create a vessel to rescue my poor vegetables. I based this tasty eggplant recipe on one of my favorite dishes called Rollatini. If you are looking for a vegetarian recipe that tastes great, this is it.

By the way, Rollatini is not the actual name for it. The dish is called Involtini di Melanzane in Italy.

Ingredients

Eggplant Canoes

by Melanie Dompierre
Quantity for: 6 people
PREP TIME30 mins
COOK TIME1 hr
TOTAL TIME1 hr 30 mins
Try this fresh take on a classical Rollatini recipe. It is delicious, full of nutrients, and looks great on a dinner table. Eggplant canoes are best served with pasta and a glass of nice red wine.

Ingredients

  • 1 tbsp dry oregano
  • 1 tbsp dry basil
  • 2 garlic cloves (chopped)
  • 6 leaves fresh basil
  • 1 yellow onion (diced)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup Parmigiano-Reggiano
  • 500 g cottage cheese
  • 1 eggplant
  • 2 zucchinis (grated)
  • 2 tbsp vegetable oil
  • 1 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 bottle (700 g) tomato Passata (or your own spaghetti sauce)

Instructions

Eggplant Canoes

  • Set your oven at 375°F and place the grill at the middle position.
  • Cut your eggplant in two (lengthwise) and carve out the flesh from the interior. Cut the interior in cubes and set it aside for now.
  • Drizzle some olive oil on the eggplant halves. Season with salt and pepper and place the eggplants on a baking sheet with parchment paper into the oven for 10 minutes.
    Eggplant Canoe

Cheese Mix

  • While the eggplants are cooking, prepare the cheese mix. In a skillet on a medium fire, pour the vegetable oil, add the diced onions, the chopped garlic, a pinch of salt and pepper and cook until slight coloration of the onions.
  • Add the grated zucchinis and the interior of the eggplants and cook for 5 minutes.
  • Add the cottage cheese, dry basil, dry oregano, and set aside.
    Eggplant Boat

Assembly

  • Take the eggplant canoes out of the oven and stuff them with the cottage cheese mix.
  • Pour the tomato passata on top. You may add a little bit of cold water into the bottle to use all the passata.
  • Add the fresh basil leaves, sprinkle the breadcrumbs on it and finish by covering it with the Parmigiano-Reggiano.
  • Baked uncovered for 45 minutes. Serve with pasta of your choice and a nice glass of vino!
    Eggplant Canoe

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Course: Main Course
Cuisine: Italian
Keywords: basil, cheese, comfort, cottage cheese, Creuset, eggplant, homemade, melanzane, rollatini, tomato sauce

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Written by Melanie Dompierre

    2 Comments

  1. thefieryvegetarian January 28, 2019 at 8:05 am Reply

    This looks delicious. I’m going to try make this and maybe use some red wine to get all the passata out!

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