Monday, April 5, 2010

Eggplant Rollatini and back to reality!

It's taken me all day to get my life back in order after being away for a week. We had the most amazing time, possibly the best vacation I've ever had in my life. There were so many reasons Los Altos de Eros was heaven. My top reasons are: the FRESH and tasty local and organic fruits and vegetables, the kindness of the staff, the size of the hotel (SMALL), the yoga studio, and the other guests. If you ever want a relaxation vacation where you could do nothing or something and want reasonable luxury then this is the place for you. Of course you have to understand you will be eating breakfast and lunch with other people, but it is very easy to talk to and it really becomes like a family in a short amount of time. 

The last thing we did on Friday night was have a couple's massage and sunset dinner.  It was the best fish I've ever had. I had blackened mahi mahi and Danny had pan seared tuna. SO good. SO good that I forgot to take pictures.  The morning before we embarked on our almost 24 hour trip home I sat by the pool like a lizard and soaked up the sun for a last hour. This is pretty much where I sat for 4 days straight. You can't see it but there is ledge where the pool water flows into and I sat in that little area to stay cool. 
Our trip home was so long with lots of delays. We finally got home (well home as in my mom's house)at almost 5 am Sunday morning. We ended up knowing 3 people on the flight from NY which was really weird/funny. 

Easter Sunday we were at my mom's house with lots of family. There was about 16 of us I think. I made eggplant and chicken rollatini, hummus and stuffed mushrooms to help out.  

First I cooked the eggplant in the oven at 350 degrees for 4 minutes on each side. I spread them out on cookies sheets evenly, I didn't pile them until they were done.
Put a dab of the ricotta mixture at the end and then roll it.
roll, roll, roll
place them in a tray and drizzle sauce over the top. 

Eggplant Rollatini

2-3 large eggplants cut into 1/2 inch thick slices lengthwise
32 ounces part skim ricotta cheese
2 large eggs, beaten
1/2 cup part skim mozzarella, shredded
1/4 cup pecorino romano grated cheese
sea salt and black pepper
2 cups fresh tomato sauce
2 tbs basil

Place eggplant slices on a plate or tray. Sprinkle with sea salt to help remove excess moisture from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray a non stick baking sheet liberally with cooking spray and then place eggplant slices in the oven until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, grated cheese, sea salt and pepper to taste Add in basil.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Drizzle the tomato sauce on top of the eggplant. Season with salt and pepper. Bake for 15-20 minutes.
Sorry I don't have a picture of the finished product, but I got too busy eating! This is a great vegetarian option and everyone loved it! 

I also made a huge batch of hummus with the help of Danny and Chris. 
There was no food processor needed! I wish you could tell how HUGE that bowl really is.

Tomorrow I'll be back with regular posting! I got a lot accomplished today, like spending a ton of money at Whole Foods and Trader Joe's, putting away laundry, making muffins and scones and my first Dark Chocolate Cherry Shake. 

Congrats to my sister who got her first internship at MTV!


Noelle said...

I need to know how you found out about this place! Sounds like you had a terrific time!

Katie said...

My mom made the eggplant rollatinis for Easter also! Delicious! Glad you had a great vaca!

Averie (LoveVeggiesAndYoga) said...

welcome back, but i will miss those costa rica pics, as you will miss CR, no doubt :)

pegasuslegend said...

well you must be well rested this post is fabulous, clear beautiful presentation and sorry you had plane delays they are so stressful! glad your back!!!!

denise @ quickies on the dinner table said...

Wow! It's been a while since I had a vacation and I'm a teeny bit jealous LOL Glad you had a great time - the pictures show it! Never had eggplant like this but looks really good and not terribly difficult. Saved this for trying :)

healthyexposures said...

Glad you had a super vaca and Easter - you deserved it!! Now just a couple months until summer, right?! And that's too funny you ended up knowing 3 people on the flight. What are the chances!

lululu said...

Wonderful vacation!
And I do it wrapped up the holiday perfectly with an amazing meal with family!

Christine said...

I wish I remembered to take some of that food back to school!

Emily Ziegler said...

Oh those pictures!!!! How wonderful!! :-)

I go to St. John's, USVI in 25 days and I just cannot wait!

redkathy said...

I love eggplant but the guys, well not so much. Bet if I served this they would eat it!

Cooking Rookie said...

Great recipe!

Lauren Jamison said...

I just made something very similar to your rollatinis except with regular lasagna noodles, I'm totally going t swipe your idea :) Love your blog!

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