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In the world of culinary delights, vegetarian dishes have made their mark not only for their health benefits but also for their ability to satisfy a diverse palate. This is especially true for dishes that creatively utilize vegetables to deliver comforting flavors and textures, such as the Hatch Chili Eggplant Rollatini. This dish is a perfect example of how one can transform a humble vegetable into a gourmet meal that is both delicious and visually appealing.

Hatch Chili Eggplant Rollatini

Discover the delicious world of vegetarian cooking with this Hatch Chili Eggplant Rollatini recipe! This dish combines the rich, smoky flavor of Hatch chilis with creamy cheeses and tender eggplant for a comforting meal that's both satisfying and visually stunning. Perfect for any occasion, this recipe showcases the versatility of eggplant and the unique characteristics of Hatch chilis. Step into a culinary adventure that celebrates delightful flavors and nourishing ingredients!
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Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmigiano-Reggiano cheese

1 cup Hatch green chili sauce (store-bought or homemade)

1 large egg

2 cloves garlic, minced

1/2 cup fresh basil, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for added heat)

Olive oil, for brushing

Instructions
 

Prepare the Eggplant:

    - Preheat your oven to 400°F (200°C).

      - Slice each eggplant lengthwise into 1/4-inch thick strips.

        - Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for approximately 15 minutes to draw out excess moisture. Afterward, rinse the slices under cold water and pat them dry with paper towels.

          Roast the Eggplant:

            - Brush both sides of the eggplant slices generously with olive oil. Lay them flat on the baking sheet in a single layer.

              - Roast in the preheated oven for about 20 minutes, flipping the slices halfway through the cooking time until they are tender and slightly golden brown. Remove the eggplants from the oven and set them aside to cool.

                Prepare the Filling:

                  - In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, grated Parmigiano-Reggiano, the egg, minced garlic, chopped basil, salt, black pepper, and red pepper flakes (if using). Stir until all the ingredients are well blended and creamy.

                    Assemble the Rollatini:

                      - Spread approximately 1/4 cup of the Hatch green chili sauce across the bottom of a baking dish to prevent sticking.

                        - Take one roasted eggplant slice, place about 2 tablespoons of the cheese filling at one end, and gently roll it up tightly. Position the roll, seam-side down, in the baking dish. Repeat this process with the remaining eggplant slices and filling until the dish is filled.

                          Top with Sauce and Cheese:

                            - Pour the remaining Hatch green chili sauce evenly over the assembled rollatini. Then, sprinkle the remaining 1/2 cup of shredded mozzarella on top of the sauce to create a delicious, cheesy layer.

                              Bake:

                                - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                                  - After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and has taken on a golden hue.

                                    Serve:

                                      - Allow the rollatini to rest for 5-10 minutes before cutting into portions. If desired, garnish with extra fresh basil leaves for a pop of color and flavor. Serve warm and savor the delightful combination of flavors in this Hatch Chili Eggplant Rollatini!

                                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4