Post by bee on May 19, 2007 7:12:14 GMT -5
Just omit the capicola ham in this recipe for a nice vegetarian version. Also, the recipe calls for chicken stock but I believe that is an error because it is not needed nor in the recipe directions to use it. Also, I see no need for the cinnamon in this dish and actually used Greek Seasoning in place of it.
Rachael Ray's Grilled Eggplant Roll-Ups
Rachael puts a spicy twist on eggplant parm.
1 large or 2 medium firm eggplants
1/2 cup extra-virgin olive oil (EVOO), divided (I used 3/4 cup)
Salt and pepper
2 cups ricotta cheese (this really is too much but I used the leftover on top of each rollup before adding the mozzarella)
1/2 cup (a couple of handfuls) grated Pecorino Romano cheese
1/4 cup (a generous handful) chopped parsley
1 small onion, grated or finely chopped
3 to 4 cloves garlic, grated or finely chopped
1 fresh bay leaf
1 cup chicken stock (this is the odd ingredient that is not even in the directions and I think it is in error - LOL, I omitted)
1 28-ounce can fire-roasted crushed tomatoes (I used regular crushed but added Greek Seasoning and garlic powder)
2 pinches cinnamon (another odd ingredient that I omitted)
8 slices capicola (spicy, Italian salami)
1 pound ball smoked mozzarella, thinly sliced (I only used an 8oz ball - one pound is just too much)
Preheat oven to 375°F.
Heat a large grill pan or grill to medium-high. Trim a little skin off the eggplant so it sits stable on its side. Trim another slice of skin off the first side then cut the eggplant into 8 slices lengthwise, each about 1/4 to 1/2 inch-thick.
Brush the slices with EVOO and season with salt and pepper. Grill until tender and seared with grill marks, about 3 minutes on each side. Cook in 2 batches if necessary.
While the eggplant is on the grill, mix the ricotta with Romano and parsley.
Heat the remaining EVOO from basting the eggplant in a small sauce pot over medium to medium-high heat. Add the onions, garlic and bay leaf, and season with salt and lots of black pepper. Cook for 5 minutes to soften the veggies then add the tomatoes and cinnamon. Simmer 5 minutes more.
Remove the 8 eggplant steaks from the grill and top each one with a slice of ham. Place 1/4 cup of cheese on one end of each steak, then wrap and roll the eggplant.
Set into a small casserole. Place a dollop of sauce on each rollup and top with the thinly sliced smoked mozzarella.
Bake 20 minutes until ricotta is set and cheese has melted to golden and bubbly on top. Pass remaining sauce around at the table.
Yields 4 servings
aired on: april 25, 2007 [0]
Source URL:
www.rachaelrayshow.com/?q=recipes/grilled-eggplant-rollups
Rachael Ray's Grilled Eggplant Roll-Ups
Rachael puts a spicy twist on eggplant parm.
1 large or 2 medium firm eggplants
1/2 cup extra-virgin olive oil (EVOO), divided (I used 3/4 cup)
Salt and pepper
2 cups ricotta cheese (this really is too much but I used the leftover on top of each rollup before adding the mozzarella)
1/2 cup (a couple of handfuls) grated Pecorino Romano cheese
1/4 cup (a generous handful) chopped parsley
1 small onion, grated or finely chopped
3 to 4 cloves garlic, grated or finely chopped
1 fresh bay leaf
1 cup chicken stock (this is the odd ingredient that is not even in the directions and I think it is in error - LOL, I omitted)
1 28-ounce can fire-roasted crushed tomatoes (I used regular crushed but added Greek Seasoning and garlic powder)
2 pinches cinnamon (another odd ingredient that I omitted)
8 slices capicola (spicy, Italian salami)
1 pound ball smoked mozzarella, thinly sliced (I only used an 8oz ball - one pound is just too much)
Preheat oven to 375°F.
Heat a large grill pan or grill to medium-high. Trim a little skin off the eggplant so it sits stable on its side. Trim another slice of skin off the first side then cut the eggplant into 8 slices lengthwise, each about 1/4 to 1/2 inch-thick.
Brush the slices with EVOO and season with salt and pepper. Grill until tender and seared with grill marks, about 3 minutes on each side. Cook in 2 batches if necessary.
While the eggplant is on the grill, mix the ricotta with Romano and parsley.
Heat the remaining EVOO from basting the eggplant in a small sauce pot over medium to medium-high heat. Add the onions, garlic and bay leaf, and season with salt and lots of black pepper. Cook for 5 minutes to soften the veggies then add the tomatoes and cinnamon. Simmer 5 minutes more.
Remove the 8 eggplant steaks from the grill and top each one with a slice of ham. Place 1/4 cup of cheese on one end of each steak, then wrap and roll the eggplant.
Set into a small casserole. Place a dollop of sauce on each rollup and top with the thinly sliced smoked mozzarella.
Bake 20 minutes until ricotta is set and cheese has melted to golden and bubbly on top. Pass remaining sauce around at the table.
Yields 4 servings
aired on: april 25, 2007 [0]
Source URL:
www.rachaelrayshow.com/?q=recipes/grilled-eggplant-rollups