Delish Your Dish

“You Roll Me Over”- Eggplant Rollatini with Garlicky Spinach and Arugala

Ever get that craving for some good ol’ “mom and pop” style Italian food?  The type of dishes that are just bursting with that amazing fresh garlic flavor?  Well, that’s what I’ve been craving the past few weeks.  I’m in search of that kind of restaurant here in Los Angeles, but until I find it, I’ll have to try and create my own delish Italian favorites!

What You Need:

For the Rollatini:

1 Medium Eggplant (sliced lengthwise, 1/4” thick)

1 Pkg. Firm Tofu (drained)

2 Large Portabello Mushrooms (fine dice)

2 Shallots (fine dice)

1/4 Cup Marsala Wine

3 Cloves Garlic (minced)

1/4 Pkg. Tempeh (crumbled and toasted)

5 Meatless Meatballs (defrosted)

Shredded Mozzarella Cheese (if Vegan, use Daiya brand cheesel)

Salt/Pepper/Red Pepper Flakes (to taste)

Marinara Sauce (fresh is best, but store-bought is fine too)

Olive Oil (for pan)

For the Spinach/Arugala:

2 Cups Fresh Spinach Leaves

2 Cups Fresh Arugala

Lemon Juice (to taste)

2 Cloves Garlic (thinly sliced)

Salt/Pepper/Red Pepper Flakes (to taste)

Olive Oil (for pan)

Preparing the Rollatini:

Heat oven to 350 degrees.

1. Lay the sliced eggplant onto a baking sheet and sprinkle with salt and pepper.  Set the eggplant aside and allow the salt to draw out the moisture.  Meanwhile, heat a saute pan on medium and add olive oil to lightly coat the bottom.  Once the pan is heated, add the chopped mushrooms.  Allow the mushrooms to cook until soft.  Add in the shallots and saute until the shallots are tender.  Next, add the marsala wine to the pan.  Allow the liquid to cook off and season to taste.

2. Next, add the tofu, meatless meatballs, 2 tsp. chopped garlic and mushroom mixture to a food processor or Vita-Mix blender.  Blend until fully incorporated and season to taste (you may need a little liquid to get the Vita-Mix working, so just add drops of water to the mixture).  Set mixture aside.

3. Next, wipe the saute pan clean with a towel.  Lightly oil the pan and set it on medium heat.  Once the pan is heated, add the eggplant slices.  Do not over crowd the pan.  Cook the eggplant on both sides until it is tender, but not over cooked.  Set aside to cool.  Then,

4. Prepare your baking dish by placing a light coat of tomato sauce on the bottom of a casserole dish.  Once the eggplant is cooled enough for you to work with, begin to fill your eggplant rollatinis.  Place a dollop of mushroom filling on one end of the eggplant.  Add in a sprinkle of cheese then begin to roll the eggplant until if forms a perfect roll.  Place the filled eggplant seam side down into the casserole dish.  Top with tomato sauce.

5. Once all of the eggplant rolls have been set into the casserole dish, place the tray in the oven for about 15-20 minutes. When there is about 5 minutes left, sprinkle mozzarella cheese, tempeh and remaining garlic on top of the eggplant rolls.  Continue baking until the cheese has melted.

Preparing the Spinach and Arugala:

1. Wipe the saute pan clean and lightly coat the bottom with olive oil.  Heat on medium-high.  Next, toss in the sliced garlic.  Allow the garlic to saute (but not brown) for about 1 minute.  Then, toss in the spinach and arugala.  Allow the greens to wilt, but do not overcook.  Just before serving, add lemon juice and  salt/pepper/red pepper flakes.