John Myers
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Eggplant Rollantini with Scallop-ricotta Filling
The perfect eggplant rollantini with scallop-ricotta filling recipe with a picture and simple step-by-step instructions.
For the sauce:
- 50 ml Olive oil
- 3 Can Chopped tomatoes
- 10 g Basil leaves
- 10 g Fresh oregano
- 10 g Fresh thyme
- 4 piece Garlic cloves chopped
- 1 piece Big onion
- 50 ml Sherry wine
- Coarse salt
- Pepper from the grinder
- 50 g Sugar
For the Rollantinis:
- 8 piece Scallops
- 2 packet Ricotta
- 2 piece Eggplant
- Wasabi paste
- Salt
- Pepper
- Breadcrumbs
- 2 piece Eggs
- 1 Cup Flour
- Herbal spice mixture
- Ground garlic
- 150 g Parmesan
- 200 ml Olive oil
- 1 bunch Leaf parsley
For the sauce:
- Heat the olive oil in a large saucepan and fry the garlic and onions for about 5 minutes on a medium-high heat. Then add the 3 cans of tomatoes. Then stir in the sherry and simmer for about 15 minutes. Then gradually add the fresh herbs either plucked or chopped. Then add the sugar and season with pepper and salt to taste.
For the Rollantinis:
- In a bowl, mix the ricotta with the granulated garlic, salt and pepper and a pinch of wasabi. Put aside.
- Cut the aubergines lengthways into 2-3 mm thin slices. Mix the breadcrumbs with the garlic and Italian herbs. Sauté the scallops briefly in a grill pan for about 1-2 minutes on each side. Meanwhile, season with a little salt, pepper and lemon juice. When cooled, cut in half and set aside.
- Then bread the aubergines and fry them in a large pan with the olive oil until golden brown on both sides. Then place on a kitchen towel and brush with the ricotta mixture. Put in one half of the scallop and roll it up.
- Spread the sauce on a plate and place 3 aubergine rollantinis on top. Pour freshly grated Parmesan and parsley on top. Decorate as you wish. Finished.
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