OK so all of you really came across here and I had planned to have 3 dishes done this weekend, but that is not how plans worked out as things got busy elsewhere from the kitchen. All that got done was preparing the slices for rollatini, which I finished just shortly ago.
Doesn’t look like much I know. The eggplants weren’t really as large as would be ideal, I had to actually do a little splicing except with the very middle pieces, which were still too small. I did manage to get them rolled with pounded chicken breast and tenders, and bacon. Forgot the smoked gouda I was going to cheat on my diet with. Thyme and coriander for seasoning.
I did not salt’n press the eggplants for time consideration, and I actually did want to see how they’d be as–is. Actually the bitter here reminded me somewhat of doing a wine reduction with Vermentino. The thyme and bitter seemed good correlates, and a well working compliment to the slight sweetness of the sauce. Bottled stuff but a good one, roasted garlic according to the jar, it was , felt no need to doctor it. All the flavors actually melded rather quickly as I ate.
My very first rollatini, simple in all and very satisfying, I had to stop myself from eating myself sick. I’m shooting to get 2 more of the suggested recipes done before these babies go bad, and I’ll likely and likely keep going after that. I think it’s been too long since I did eggplant.