You chose 🍆 and Vuong cooked! For this #dibblechallenge, Vuong created his take on an eggplant rollatini made with Dibble Sour Cream and smothered generously in a warm homemade tomato sauce. What is Eggplant Rollatini? It’s an Italian-style dish that consists of thinly sliced eggplant that is usually dusted with flour then “rolled” up with a ricotta cheese filling, and baked with sauce and mozzarella cheese. We made this eggplant rollatini version not only vegan-friendly but also with an elevated taste thanks to Dibble Sour Cream. Get ready to fall in love with the flavours of this cheesy eggplant rollatini! This eggplant rollatini recipe is baked to perfection that will keep the whole family coming back for seconds!
Prep Time 10 minutes
Cook Time 1 hour
2 large eggplants
3 Tbsp olive oil
Pinch of salt and pepper
1 Tbsp Italian herb mix
1 Tbsp olive oil
1 small shallot, sliced
1 clove garlic, sliced
800g canned tomatoes
1 tsp dried oregano
1 Tbsp basil, sliced
1/2 cup dairy-free feta
1/4 cup dairy-free cheddar
1 Tbsp dairy-free parmesan
2 Tbsp parsley, finely chopped
1 tsp lemon zest
Pinch of salt and pepper
2 Tbsp Dibble Sour Cream
Preheat the oven to 180°C.
Thinly slice the eggplants, about 0.5 cm thick and then transfer to a mixing bowl.
In the mixing bowl, add the olive oil, pinch of salt and pepper, and the Italian herb mix. Thoroughly coat each of the eggplant pieces.
Place each piece individually onto a baking tray, lined with baking paper, and bake at 180°C for 20 minutes. Set aside to cool.
Heat 1 Tbsp olive oil in a medium pan on medium heat and then add the shallots and garlic. Cook until aromatic.
Add the canned tomatoes and roughly mash with a wooden spoon. Add the oregano and salt and pepper then cook for a further 5 minutes.
Add the roughly sliced basil leaves and cook for another 2 minutes. Remove pan from the heat.
In a separate mixing bowl, add the dairy-free cheeses, parsley, lemon zest, salt, pepper, and Dibble Sour Cream. Mix thoroughly with a fork.
In a baking dish, spread the sauce to the base evenly.
Lay the first piece of roasted eggplant flat on a chopping board, evenly spread 1 Tbsp of the filling on each piece. Roll the eggplant lengthwise to create an evenly shaped rollatini. Carefully place each piece on top of the sauce, filling up the entire base of the baking dish.
Top with more sauce and dairy-free cheddar.
Cover with foil and bake at 200°C for 25 minutes. Remove foil and grill for a further 10 minutes or until golden brown.
Finally, top with roughly chopped fresh parsley.