or Connect
New Posts  All Forums:Forum Nav:

Egggplant rolls

post #1 of 17
Thread Starter 
Last weekend I roasted and froze 2 bushell of eggplants. 2 bushells less 2 eggplants wich I saved for "rolls".

Trimmed and sliced the eggplant lengthwise, about 2-3mm thick. Sprinkled with salt and pepper and left to soften up a bit. Then oiled (olive) and grilled , not to cook, just to soften enough to roll.

First set: filled with bocconcini balls and oregano


Second set filled with ricotta, garlic and roasted pine nuts



Leave the gun, take the cannoli


After 15-20min in the oven


Very tasty. Thank you for looking.
post #2 of 17

Awesome!!!:drool

 

What Great Ideas!!!Thumbs Up

 

 

Bear

post #3 of 17

OUTSTANDING!

 

THIS IS ONE OF THE MOST CREATIVE THINGS I'VE EVER SEEN!!!

 

BRAVO!

 

I LOVE EGGPLANT SO MUCH AND THIS IS JUST INCREDIBLE!

 

AND THE CANOLI EVEN! YOU ROCK!!!!!!!!!!!!!!!!!!!!!!

 

CHEERS! - LEAH

post #4 of 17

OH! And in my exuberant typing, I forgot entirely to mention that I just LOVE that Godfather quote! (And I smiled thus, when seeing it in your post).

 

Again, this is the best thing I've seen on here - simple arrangement, healthful, and still exotic fare, and just extraordinary! Beautiful job!

 

Cheers!!!! - Leah

post #5 of 17
Thread Starter 
Thank you Leah.

We love eggplants too. So much that we roast/freeze bushels and bushels every year.

I don't think I bought out-of-season eggplants more than 2-3 times in my whole life.

Here is last weekend's work

post #6 of 17

Just incredible! Happy weekend! You've given us all a very beautiful start! Cheers! - Leah

post #7 of 17
Thread Starter 
Here we go again...filling is ricotta with parsley+green onion...
post #8 of 17
Thread Starter 
Our yearly 2 bushels roasted eggplants for freezing.
post #9 of 17

These look delicious. Points for innovation!

 

Disco

post #10 of 17
Thread Starter 
Thank you D. Delicious indeed. Will make some again this week.

They also work well in a pie-like dish.
post #11 of 17
Quote:
Originally Posted by atomicsmoke View Post

Our yearly 2 bushels roasted eggplants for freezing.

 

 

Awesome.

I'll be using up my eggplants to make eggplant lasagna and freeze for some winter meals. It seems to freeze will as a lasagna.

Can you give me some advice on how you are preparing and freezing yours?

post #12 of 17
Thread Starter 
We roast them first (for freezing) as most will be eaten as spread (something g similar to baba gaboush but with mayo). Obviously they pull in strands after roasting, not great for lasagna.

If I were to freeze for use in lasagna I would slice , blanch, drain then freeze. I am sure they would hold together enough to assemble the dish. Let us know how it works.
post #13 of 17
Quote:
Originally Posted by atomicsmoke View Post

We roast them first (for freezing) as most will be eaten as spread (something g similar to baba gaboush but with mayo). Obviously they pull in strands after roasting, not great for lasagna.

If I were to freeze for use in lasagna I would slice , blanch, drain then freeze. I am sure they would hold together enough to assemble the dish. Let us know how it works.

 

 

We have already done the lasagna, sliced eggplant thin in rounds, floured, eggwash, bread crumbs, deep fried.

Layer eggplant in greased pan add meat, sauce cheese, continue with another layer, top with sauce, cheese, bake at 350, freeze leftovers.

I will try roasting some to freeze for other dishes.

post #14 of 17
Thread Starter 
Do you bake it frozen or do you thaw first?
post #15 of 17
Quote:
Originally Posted by atomicsmoke View Post

Do you bake it frozen or do you thaw first?


So far I've only tried it thawed then either baked or microwaved.

post #16 of 17
Thread Starter 
Do you peel the eggplant for lasagna? I tried cooking the rolls with the skin on. Didn't like the texture. I wonder if it's different when baked in lasagna.
post #17 of 17
Quote:
Originally Posted by atomicsmoke View Post

Do you peel the eggplant for lasagna? I tried cooking the rolls with the skin on. Didn't like the texture. I wonder if it's different when baked in lasagna.

The slices are thin so the skins aren't a problem but skinning them would work too. Maybe peeled then sliced lengthwise. We just made another two batches Friday, one meatless, the other with meat. If it were just for me I would dump a can of RO*TEL in with the sauce to spice it up a bit.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fruit, Nuts & Vegetables