Eggplant Rollatini with Creamy Chard Ricotta
When eggplant are in season throughout the summer and early fall, I can’t wait to make this Eggplant Rollatini with Creamy Chard Ricotta. Rollatini is the Italian word for a thin slice of vegetable or meat that’s rolled around a filling. One of my earliest memories is watching my Sicilian nonna salt eggplant slices and carefully blot them dry with a kitchen towel in preparation for rolling them around a creamy ricotta filling.
Like my Nonna’s rollatini, but lighter
Unlike my grandmother’s rollatini, these eggplant roll-ups are stuffed with a lemony “ricotta” that’s creamy (yet non-dairy.) Because even though the Sicilian-American food of my youth holds much nostalgic appeal, I don’t like the heavy feeling I get after eating a dish stuffed and then smothered with cheese. Colorful rainbow chard (stems and leaves) folded into the stuffing adds flavor, fiber, and a hefty dose of greens. Top with a simple tomato sauce and some basil pesto (if you have it), this is a veggie-packed main dish perfect for summer suppers.
The link between saturated fat and Alzheimer’s
Besides, cutting back on saturated fat intake has been positively correlated with an increased risk of Alzheimer’s disease. That’s why the MIND diet guidelines are rather austere regarding cheese (about 1 ounce per week) and butter (about 1 tablespoon per day.) Both data from animal studies and populations of people show that a diet high in saturated and trans fats increases the risk for Alzheimer’s disease and dementia; a diet high in monounsaturated and polyunsaturated fats is linked to a lower risk. (Read more in this review article about fats and dementia, and this one about nutrition and dementia.)
The good news is that you don’t need a lot of butter and cheese to enjoy eggplant.
Eggplant are actually berries
Lately I’ve been reading some pretty crazy things about the humble eggplant. I’ve read that the seeds are toxic and will poke holes in walls of your intestines. I’ve read that the oxalates in eggplant will give you kidney stones. And I’ve read that the lectins in eggplant cause inflammation throughout the body. Eggplant are actually fruits of the nightshade family of flowering plants. (Fun fact: Eggplant are actually berries!) Some people truly are allergic to nightshades and should avoid them. As a physician, however, I can reassure you that most of us can (and should) enjoy eating eggplant.
Brain healthy anthocyanins in the peel
The peel of purple eggplant is rich in anthocyanins — the same phytonutrient that famously makes blueberries good for the brain. So whenever possible, don’t peel your eggplant. Eggplant is high in fiber, low in calories, and provides a plethora of nutrients and minerals.
Go ahead and use zucchini instead of eggplant, or create a dish using both. When shopping for eggplant, choose firm globes without brown or squishy spots and use right away. Just like other ripe berries, eggplant are perishable and meant to be enjoyed soon after picking.
Servings |
poeple
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- 3 medium eggplants
- ½ teaspoon kosher salt plus more for salting the eggplant
- extra virgin olive oil to brush eggplants
- 1 bunch rainbow chard stems separated and diced fine, about 12 leaves
- 2 medium garlic cloves
- 3/4 cup raw cashews soaked water to cover for at least an hour
- 1/2 cup water
- ¼ cup freshly squeezed lemon juice
- freshly ground black pepper
- 1 cup crumbled extra firm tofu
- zest of 1 lemon
- 1/2 teaspoon red pepper flakes
- 2 cups Marinara sauce
- 1 cup Arugula or basil pesto
- Fresh basil to garnish
Ingredients
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- Preheat oven to 300ºF. Cut the eggplant in half lengthwise and slice into ¼-inch thin slices using a mandolin or a sharp knife. Place the slices on a parchment lined baking sheet and sprinkle with about 1 teaspoon of kosher salt. After 20 minutes, blot dry. Bake for 20 minutes or until soft.
- Steam the rainbow chard leaves and the garlic cloves for 5 minutes. Place the steamed garlic cloves in a blender and place the leaves on a kitchen towel to dry. Drain the cashews and discard the soaking water. Add the cashews, 1/2 cup fresh water, lemon juice, salt and pepper to the garlic in the blender. Process until creamy, adding more water if needed. Scrape the cashew cream into the bowl.
- Using a kitchen towel, wring the chard leaves dry. Chop fine and place in a large bowl. Add to the cashew cream.
- Sauté the chard stems in the oil over medium heat until soft, about 7 minutes. Add to the cashew cream. Add the tofu, lemon zest, and red pepper flakes. Mix well and adjust for salt, pepper and lemon.
- Fill the bottom of a 9 x 12-inch baking dish with marinara sauce (about 1 ½ cups.) Spoon a heaping tablespoon of ricotta onto the short end of each eggplant slice. Roll up and place in the pan atop the marinara. Repeat until you have about 24 rollatini.
- Spoon more marinara down the center of the rollatini. Drizzle with pesto and bake for 20 minutes at 375ºF.
- Serve warm, topped with more pesto if needed, and fresh basil sprigs.
Substitute zucchini for the eggplant: Trim off the stem end and slice lengthwise using a mandolin or a sharp knife.
Short on time? Use cashew ricotta from the grocery store. Add garlic and rainbow chard; season with lemon zest and red pepper flakes. Pick up a jar of no-sugar-added marinara sauce too; one brand I like is Rao's.
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