Eggplant Rollatini Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long should eggplant be soaked for? ›

Submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water. Let the eggplant sit in the brine for at least 30 minutes and up to 1 hour. Drain the eggplant and pat it dry with a clean kitchen towel or layers of paper towels.

Adding too much sauce to your eggplant Parmesan will result in soggy eggplant Parmesan soup. Traditionally the tomato sauce for eggplant Parmesan is made with passata, which is an uncooked tomato puree. But you can make it from crushed tomatoes too.

Eggplant Rollatini, Eggplant Parmigiana or Lasagna

Heat covered in 325º oven, for 45 minutes, uncover last 10 minutes. Rest for 15 minutes before cutting.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Brining adds flavor and texture to eggplants. "Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking.

An eggplant's nutritional value is that it's low-carb, low-calorie, and a good fiber source. The potential health benefits of eggplants are rooted in their antioxidant content, heart disease risk protection, and more.

What's the Difference Between Eggplant Parmesan and Eggplant Rollatini? In Eggplant Parmesan, slices of eggplant are breaded and fried and sometimes baked before they're layered with marinara and mozzarella. Eggplant Rollatini has long slices of eggplant that get stuffed with cheesy filling before being rolled up!

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

Where did eggplant rollatini originate? ›

Eggplant rollatini, otherwise known as “involtini” in Italy, is a dish that originated in the Puglia region of Italy. This dish is especially delicious in summer when eggplant are in season.

Sometimes the eggplant slices are breaded and fried first (think rolled eggplant Parmesan). As you can imagine, it's not the lightest dish on the menu. In fact, one serving can deliver up to 600 calories, 38 grams of fat and 900 mg of sodium.

Salt your eggplant slices and let them sit for about 30 minutes or so on a large tray lined with paper towel! The salt will draw out the moisture, and the eggplant will also "sweat out" its bitterness. This step also helps to somewhat break eggplant's "spongy" texture.

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.

Next, soak the eggplant in ice-cold water: The chill shocks the surface of the vegetable and fills tiny air pockets between the cells, preventing the oil from entering them.

Can I salt eggplant and leave it overnight? With the soaking method you can put them in the fridge overnight. With the salt only method the eggplant will oxidize and turn brown after a while.