It is our tradition to eat a light meal on Thursday evening since I we prepare a rather heavy multi-course Shabbat dinner for Friday night. I’m not really a fan of the 3 P’s – pasta, pizza or potatoes so I’m always on the lookout for something that is both tasty and satisfying.
Why not eggplant?
This purple beauty is a good source of fiber and full of amazing vitamins such B1, B3 and B6, manganese, vitamin K and potassium. It has wonderful heart health properties and is a super antioxidant. No wonder it is used so much here in Israel.
I was so excited when I spotted RICOTTA in the grocery store in Israel for the first time, that I had to make this Israeli take on ‘noodle and gluten free’ stuffed cannelloni.
Ingredients:
- 1 medium eggplant
- 3 tablespoon Galilee Green Olive Oil
- 1 egg
- 1 cup ricotta cheese
- 3 tablespoons grated Parmesan cheese
- Zest from one lemon
- 2 tablespoons finely chopped basil, baby spinach or parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1.5 cups marinara sauce – I used a spicy sauce
- 4 slices of mozzarella cheese
Directions:
- Pre-heat the oven to 425F/225C
- Cut the eggplant into 8 lengthwise slices about ½ inch thick
- Lay on a baking dish and drizzle both sides with olive oil, salt and pepper
- Bake for 15 minutes
- While the eggplant is baking mix together the cheeses, egg, zest and herbs
- Add salt and pepper to taste
- Pour ½ cup of the marinara sauce in a deep rectangular baking dish
- Take out the roasted eggplant and place one heaping cheese mixture at the edge of the eggplant and roll the eggplant
- Place rolled eggplant on top of the sauce and repeat with the rest of the eggplant and cheese mixture
- Pour remaining marinara sauce over the eggplant rolls
- Cut the mozzarella cheese slices in half and fold over once and then place it on each eggplant roll
- Bake again on 400F/200C for 25-30
This dish tastes so rich and is lovely with a fresh Israeli salad.
By the way, if you really prefer pizza, here’s the eggplant gluten free version!
ENJOY!!
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