← All recipes

Mediterranean Eggplant Rollatini with Tomato-Mint Sauce

Mediterranean Eggplant Rollatini with Tomato-Mint Sauce comes together with European Eggplants, Golden Raisins, T Balsamic Vinegar, Fresh Tender Spinach Leaves, and T Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 1/4 cup
• 2
• 1 1/2 lb
• 1/2
• 1/4 cup
• 1/2 cup
• 6
• 1
• 1/4 cup
• 1/2
• 3

Method (preview)

1. 1

   Preheat your grill or broiler. Trim both ends of the eggplant.

2. 2

   Slice lengthwise into 1/4 inch slices.

3. 3

   You should have about sixteen slices total.

4. 4

   Rub both sides with oil and lightly sprinkle with salt and pepper.

5. 5

   Lay on grill, cooking for approximately 6 minutes.

6. 6

   Turn over to finish the other side, an additional 3-4 minutes.

7. 7

   The eggplant should be soft and pliable but not falling apart.

8. 8

   If you are using your broiler, place eggplant on foil lined cookie sheet and set under broiler, watching carefully to prevent burning.

9. 9

   Turn when the tops soften and begin to brown.

10. 10

    Cook other side in the same method.

11. 11

    Cool eggplant strips.

12. 12

    Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2

13. 13

    T hot water.

14. 14

    Rinse spinach, leaving water on the leaves and place in a deep pot with 1/2 teaspoon of salt, covered over medium heat.

15. 15

    Cook until spinach wilts, approximately 10 minutes, then drain.

16. 16

    Heat heavy bottomed saute pan over medium heat for 20-30 seconds before adding remaining 1/3 cup oil.

17. 17

    When oil begins to ripple, add the wilted spinach and quickly shake the pan for about 2 minutes tossing the spinach to mix.

18. 18

    Add raisins and their liquid to saute pan and stir well to mix with the spinach.

19. 19

    Remove from heat, adding olives and mozzarella after mixture cools.

20. 20

    Set aside.

21. 21

    An hour before packing, fill the eggplant by placing a small amount of spinach mixture in the center of each strip and bringing both ends of the eggplant over the stuffing, place seam side down.

22. 22

    Place in a container, drizzle with a little of your favorite fruity olive oil and secure with a tight fitting lid.

23. 23

    To make sauce, chop tomatoes into 1/4 inch pieces.

24. 24

    Add remaining ingredients and stir well to combine.

25. 25

    This is best made overnight to allow flavors to blend.