Balsamic Glazed Eggplant Feta Rollatini Recipe
This Balsamic Glazed Eggplant Feta Rollatini is a delightful and visually stunning appetizer that’s perfect for any gathering. The rich, savory flavors of the eggplant paired with creamy feta cheese, fresh tomatoes, and a tangy balsamic glaze offer a perfect balance of taste. Whether you’re hosting a party or simply looking to indulge in something delicious and nutritious, this Italian-inspired dish is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 2 medium-sized |
| Feta Cheese | 100 grams |
| Homemade Marinara Sauce | 1/2 cup |
| Dried Oregano | 1/4 teaspoon |
| Garlic (chopped) | 1 tablespoon |
| Basil Leaves (chopped) | 1 tablespoon |
| Tomato (chopped) | 1 medium |
| Red Radish | 2 medium-sized |
| Extra Virgin Olive Oil | 4 teaspoons |
| Balsamic Vinegar | 2 teaspoons |
| Black Olives (chopped) | 3 olives |
| Sea Salt | To taste |
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Italian
Course: Appetizer
Diet: Vegetarian
Instructions:
Step 1: Prepare the Eggplant
- Start by washing the eggplants thoroughly. Once clean, slice them lengthwise into thin, even strips (approximately 1/4-inch thick). You will need enough slices to roll up with the filling.
- Arrange the eggplant slices on a large platter. Drizzle 1 teaspoon of extra virgin olive oil over them and sprinkle with dried oregano and a pinch of sea salt. Allow the slices to rest for about 10 minutes to absorb the seasoning.
Step 2: Prepare the Feta Filling
3. While the eggplant slices are resting, crumble or grate the feta cheese into a bowl. Add the chopped black olives to the feta and mix them together until well combined. Set aside.
Step 3: Cook the Eggplant
4. Heat a frying pan over low heat and add a small amount of olive oil. Once the pan is heated, carefully place the eggplant slices in the pan. Fry each side for about 3-4 minutes, or until they are tender and lightly golden. The key is to cook them gently to preserve their texture and flavor.
5. After cooking, remove the eggplant slices from the pan and place them back on the platter. Turn off the heat.
Step 4: Assemble the Rollatini
6. Once the eggplant slices have cooled slightly, spread the feta and olive mixture evenly over each slice. Then, add a spoonful of marinara sauce on top of the cheese mixture.
7. Sprinkle freshly chopped basil leaves and chopped tomato on top of the marinara sauce for a burst of freshness.
8. Carefully roll each eggplant slice into a cylinder shape, securing the filling inside.
Step 5: Glaze and Serve
9. Heat the frying pan again and gently fry the rolled eggplants for a minute or two on each side, just to warm them through and lightly crisp the outside.
10. Drizzle a few drops of balsamic vinegar over the rolls for a tangy glaze that complements the richness of the cheese and eggplant.
11. Thinly slice the red radish and sprinkle with a little sea salt. Arrange this fresh radish salad on the side as a garnish.
Step 6: Serve
12. Place the Balsamic Glazed Eggplant Feta Rollatini on a serving platter, with the radish salad alongside. Serve warm and enjoy this delightful vegetarian appetizer.
Notes:
- Make Ahead: These rollatini can be prepared a day in advance. Simply assemble and refrigerate until you’re ready to fry and glaze them.
- Serving Suggestions: This dish pairs beautifully with a side of Spinach Basil Cottage Cheese Lasagna, offering a complete Italian-inspired meal.
- Customization: If you prefer a bit more flavor, feel free to experiment with different herbs such as thyme or rosemary. You could also try substituting the feta with ricotta cheese for a creamier texture.
This Balsamic Glazed Eggplant Feta Rollatini is an elegant and delicious way to enjoy eggplant, making it the perfect appetizer for any occasion. The combination of crispy eggplant, savory feta cheese, and tangy balsamic glaze is sure to leave a lasting impression on your guests. Enjoy!
