Egggplant rolls

Discussion in 'Fruit, Nuts & Vegetables' started by atomicsmoke, Sep 10, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    crazymoon, leah elisheva and disco like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome!!![​IMG]

    What Great Ideas!!![​IMG]

    Bear
     
  3. 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
     
  4. 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
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

    Here we go again...filling is ricotta with parsley+green onion...
     
    Last edited: Aug 17, 2016
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Our yearly 2 bushels roasted eggplants for freezing.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    These look delicious. Points for innovation!

    Disco
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you D. Delicious indeed. Will make some again this week.

    They also work well in a pie-like dish.
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    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?
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    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.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Do you bake it frozen or do you thaw first?
     
  15. sqwib

    sqwib Smoking Guru OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  17. sqwib

    sqwib Smoking Guru OTBS Member

    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.
     

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