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
1tbspdry oregano
1tbspdry basil
2garlic cloves(chopped)
6leavesfresh basil
1yellow onion(diced)
1tspsalt
1tsppepper
1cupParmigiano-Reggiano
500gcottage cheese
1eggplant
2zucchinis(grated)
2tbspvegetable oil
1cupbreadcrumbs
2tbspolive oil
1bottle (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.
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.
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!
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.