Mediocre pictures, delicious food

Look… I have tried and tried to capture this dish in pictures. But,  I just have my dinky little Coolpix and I can’t do it justice. I’ve finally decided that I need to just post the bastard and hope that you’ll trust me vs. your eyes.

I found some version of this recipe about 5 years ago in a Mario Batali cookbook, but the dish I make today is only a very distant cousin of that dish. For starters, I’ve cut every corner possible. If I’m going to invest an impressive amount of time and energy into a dish, it is going to be something a lot more impressive than eggplant rotini. Second, I like to bulk it up a bit with spinach and more filler. You can skip the greens if you want/are a Communist.  Anywho, here goes..

Serves 6-8  as a side and 4 as a main dish

  • 2  Large eggplant
  • 1  Package chopped frozen spinach- thawed and strained
  • 1  Cup ricotta- full-fat or low-fat is preferable to fat free
  • 1  Egg, beaten
  • ¼ Cup grated parmesan cheese
  • 1   Teaspoon grated nutmeg
  • 2    Cups marinara sauce
  • 3   Tablespoons chopped basil
  • 1   Cup grated Italian cheese, such as Asiago, Mozzarella, etc.

1.    Eggplant: Peel eggplant and slice very thinly (1/4 inch or less) lengthwise with a knife of mandolin.  You should have long, thin strips of eggplant. At this point, eggplant can be grilled or broiled.

Grilled: Clean and oil grill. Spray or brush with oil and sprinkle with salt and pepper on both sides. Lay on hot grill for ~1 minute on each side. Eggplant should be very slightly charred with some darker spots

b.      Broiled: Preheat broiler and move rack to bottom middle position. Spray or brush with oil and sprinkle with salt and pepper on both sides. Place eggplant on 2 cookie sheets and broil 2 minutes on each side

Set aside eggplant for later use. Preheat or decrease oven heat to 400 degrees

2.    Filling: Combine spinach, egg, nutmeg and parmesan cheese in small bowl until combined. Stir in ricotta cheese and set aside

3.   Assemble: Pour marinara into large pyrex or other oven-safe casserole dish and stir in chopped basil.  Place approx 1 tablespoon of spinach filling at “fat” end of prepared eggplant.  Carefully roll filled end towards thinner end until you have a stuffed tube. Place seam-side down in prepared dish.  Fill dish compactly with rolled eggplant, sprinkle with grated cheese and cook until cheese is melted and spotty, approx 10 minutes.

Note:  Dish can be prepared up to 1 day in advance, covered with plastic wrap and refrigerated. Bring to room temperature prior to heating and heat additional 3-5 minutes.

2 responses to “Mediocre pictures, delicious food

  1. Crazy good! This is the first recipe of yours I ever made. And I’ve been an ardent fan ever since. Of you. The eggplant is good too.

  2. Pingback: Actions» Blog Archive » mediocre pictures

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