![]() While the eggplant roasts, mix up the ricotta filling. ![]() Make sure to flip the slices and rotate the pans halfway through. Drizzle them generously with olive oil and roast at 425☏ for 20 to 30 minutes, or until the slices are tender and golden brown. Sprinkle them with salt and set them aside for 20 minutes.Īfter 20 minutes, pat the slices dry and arrange them on two parchment-lined baking sheets. Slice the eggplant lengthwise into 1/4-inch planks, and arrange them on a layer of paper towel or clean kitchen towels. The first step to making this eggplant rollatini recipe is preparing the eggplant. I don’t think I could pick a favorite between the two versions. I’ve included my go-to recipe for a creamy plant-based “ricotta,” made from blended tofu and nutritional yeast.
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