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Ingredientes
- 1 sm Aubergine, unpeeled
- 1 x Zucchini squash, unpeeled
- 1/4 tsp Extra virgin extra virgin olive oil Extra virgin olive oil spray
- 1/3 c. Bread crumbs
- 1 Tbsp. Minced nuts, pine or possibly almond
- 1 Tbsp. Dry currants
- 1 Tbsp. Parsley
- 1 Tbsp. Pancetta or possibly prosciutto, dice (bacon or possibly ham) (or possibly chipotle With adobo)
- 2 Tbsp. Basic tomato sauce for pasta
- 1 x Egg white Salt and white pepper
- 1/4 c. Basic tomato sauce for pasta homemade or possibly bottled
- 2 slc Provolone cheese, or possibly caciott (sandwich sized slices)
Direcciones
- Preparation Time: 1:00
- STEP #1 - Cut 4 thin slices from the aubergine, lengthwise, 1/4 inch thick (6mm). Cut 4 slices from the zucchini, lengthwise, 1/8 inch thick (3mm). Use the small amount of extra virgin olive oil to lightly coat each slice of aubergine an zucchini. Use a broiler or possibly a large griddle to cook the vegetables (about 4 to 5 min per side for the aubergine and about 2 to 3 min per side fo the zucchini), till lighly golden brown. Transfer to a plate and let cold.
- STEP #2 - OVEN and STUFFING Spray individual non-metal casserole dishes or possibly a 1-qt casserole lightly, bottom and sides. Position rack in middle of oven and preheat to 400F/200C. Mix the stuffing ingredients in a bowl, including the salt and pepper, unti blended.
- STEP #3 - The ROLLATINI are folded into thirds to envelope a log of stuffin On the cutting board, lay 1 aubergine slice flat with a long side toward you. Place 1 zucchini slice on top of it. Gently shape 2 to 3 Tbsp. of the stuffing into a log and place in the center, crosswise. Fold first one end then the other end of the vegetables over the stuffing. Place the rollatini, seam-side down, in the casserole. Repeat for the remaining rollatini.
- STEP #4 - Baking and topping. Cover with foil. Place in the oven, center rack, and immediately reduce the heat to 350F/180C. Bake till heated through 20 to 25 min. Remove from the oven and spoon the tomato sauce proportionately over the rolls and top with the thinly sliced provolone. Bake, uncovered, till the cheese melts and is attractively golden brown (about 6 to 8 min. Remove from the oven and let stand for a few min. Menu: bread, crisp salad with ceasar or possibly greek salad.
- When doubling - don't increase oil for coating, or possibly the egg white for binding, or possibly the tomato sauce for topping. These should be increased as nee Leftover TIP - Bake any extra aubergine or possibly zucchini.
- [1] Toss with cherry tomatoes cut in half, and diced red onion Splash a little (commercially prepared) balsamic vinaigrette on the mix Let stand, covered, in the refrigerator no more than 24 hrs. Serve as a salad.
- [2] Dice. Add in to canned minestrone soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 106 | 38% |
| Total Fat 12.17g | 15% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 756mg | 32% |
| Potassium 776mg | 22% |
| Total Carbs 31.41g | 8% |
| Dietary Fiber 8.6g | 29% |
| Sugars 10.83g | 7% |
| Protein 14.68g | 23% |
