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Eggplant Rollatini
Little cheese filled eggplant roll-ups served with a
marinara sauce. Recipe by Chef Keith Silva, Cafe Portofino.
I N G R E D I E N T S
8 oz ricotta cheese
1/2 oz prosciutto (diced very small)*optional
2 oz grated parmesan
3 oz shredded mozzarella
1 pinch nutmeg (to taste)
1 pinch white pepper (to taste)
3 medium round eggplant
I
N S T R U C T I O N S
Mix all ingredients (except
the eggplant) in a food processor with paddle until they are
incorporated. Use spoon in bowl if you don't have a food processor.
Eggplant:
Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly
with olive oil and grill with salt and pepper. Let cool. Place
approximately 1 oz. of filling on each slice and roll lengthwise. Top
with marinara sauce. Serves approximately 6 to 8.
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