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Recipes Appetizers Eggplant Rollatini
Recipes Appetizers Eggplant Rollatini 
| Eggplant Rollatini |
Recipe Ingredients2 large Eggplant1/2 lb. Capellini (angel hair) pasta 1/4 cup your favorite jarred marinara sauce 2 tbsp. sun dried tomato paste 2 tbsp. black olive paste or tapenade 1 tsp. chopped garlic 1 tbsp. rinsed, chopped capers 1 tsp. anchovy paste (optional) Extra virgin olive oil as needed Additional marinara sauce as needed Grated Provolone cheese as needed DirectionsBring a pot of water to a boil, sprinkle salt into the pot, then add pasta and cook until al dente, about 2-3 minutes. Drain and rinse under cold water. Toss with the next seven ingredients. Set aside.To prepare eggplant: Trim the top off the eggplant. Slice from top to bottom into 1/8" slices. Brush each slice lightly with olive oil, season with salt and pepper on both sides and place on a cookie sheet. Put in a preheated 375-degree oven and cook until softened and pliable. Let cool. When cool enough to handle place a generous portion of pasta on the wider end of the eggplant and roll the eggplant over the pasta to form a tight cylinder. Place in a baking dish, top with marinara sauce and shredded Provolone cheese and bake until bubbly hot. |
