This Passover vegetarian recipe is also perfect as a meatless main any time of year. A pareve vegetarian roll up that works well as an appetizer or side dish. If you don’t use tomatoes on Pesach, you can just skip the tomato sauce, as the eggplant rollatini is delicious as is.
To make this recipe vegan leave out the eggs in the filling, it won’t stick together as well, but will still work.
Vegetable Stuffed Eggplant Rollatini For Passover
Servings
4 Servings
Ingredients
- 2 large eggplants 2 ½ pounds total
- Kosher salt
- Olive oil
- Vegetable filling recipe below
- Fresh tomato sauce recipe below
- 2 tablespoons olive oil
- 2 Russet or Idaho potato peeled and shredded
- 2 large carrots peeled and shredded
- 1 small onion peeled and shredded
- Kosher salt
- Coarse black pepper optional
- 2 eggs lightly beaten (optional)
- 2 tablespoons potato starch
- 15 ripe vine tomatoes about 4 ½ pounds
- 2 tablespoons olive oil
- 1 large sweet onion finely diced
- 1½ tablespoons sugar
- 2 teaspoons kosher salt
- ½ teaspoon coarse black pepper optional
Instructions
- Preheat oven to 400°F.
- Cut off the ends of eggplant. Cut eggplant lengthwise, into ½-inch thick slices. Sprinkle both sides with kosher salt. Allow eggplant to sweat for 20 to 30 minutes. Pat dry with paper towels.
- Grease a rimmed baking sheet. Arrange dry eggplant slices on the sheet. Brush with olive oil. Bake for 10 minutes, until eggplant has softened.When eggplant is cool enough to handle, place 2 heaping tablespoons of vegetable filling on one end of each eggplant slice. Roll into a tube, secure with a toothpick to keep it from unraveling. Arrange rollatini on a clean, well greased, rimmed baking sheet. Brush eggplant with more olive oil.
- Bake eggplant rollatini for 25 minutes. Carefully loosen rollatinis with a spatula, taking care not to unravel or tear eggplant.
- To serve, spread a bit of fresh tomato sauce on each plate, and top with 2 to 3 rollatini. Remove the toothpicks, and serve.
- Vegetable Filling
- Heat oil in a large skillet.
- Add shredded vegetables and sauté for about 10 minutes. Season with salt, and pepper if using. Allow vegetables to cool.
- Once vegetables have cooled down, add eggs (if using) and mix well. Sprinkle with potato starch, and mix again.
- Fresh Tomato Sauce
- Fill a large pot with water, and heat until boiling.
- In the meantime, fill a large bowl with ice water. Set aside. Mark an “x” on the bottom of each tomato. Drop the tomatoes, a few at a time, into the boiling water for 1 minute, to loosen the tomato skins. Remove with slotted spoon and plunge immediately into ice water.
- Peel the tomato skins; the skins will basically slip off the tomatoes as you handle them. Carve out the tops of the tomatoes, using a pointed knife. Squeeze out the seeds and juice.
- Place the tomatoes in a large pot over medium heat. Do not add water. Heat the tomatoes through and bring to a simmer. Simmer for 20 minutes, stirring constantly so that tomatoes don’t splatter.
- In the meantime, heat olive oil in a small skillet and sauté onion for 5 to 8 minutes. Set aside.
- Add the sautéed onion, sugar, salt, and pepper if using to the tomatoes. Raise heat and bring to a boil. Lower heat and simmer in a mostly covered pot for an additional 20-25 minutes.
Some people have a custom to only eat peeled root vegetables on Pesach.
I wouldn’t freeze this dish as the eggplant will become soggy.
Does this recipe freeze well?
Is there a rule re tomatoes not being ok to eat on Pesach? never heard of this.
i saw your video on cholent- why do you line the inside of the crockpot with silver foil?
It looks great. I can’t wait to try it.