Picante Eggplant Rollatini
This recipe takes eggplant from side dish to main dish. Simply grill or broil eggplant slices to soften, then roll around a delicious beef mixture seasoned with Pace Salsa. Top with even more salsa then pop in the oven. The salsa and juices from the eggplant and beef create a wonderful sauce, so be sure to serve this dish with rice to soak up all of the saucy goodness.
Ingredients
2 medium eggplant (about 1 pound each), each cut into 6 (1/3-inch-thick) diagonal slices
0.25 cup vegetable oil
1 pound lean ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Picante Sauce
0.25 cup plain bread crumbs
1 tablespoon minced garlic
1 tablespoon chopped fresh cilantro
0.25 cup vegetable oil
1 pound lean ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Picante Sauce
0.25 cup plain bread crumbs
1 tablespoon minced garlic
1 tablespoon chopped fresh cilantro
Instructions
Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil.
Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, turning them over once halfway through broiling.
Set the oven to 350°F. Thoroughly mix the beef, 1/2 cup salsa, bread crumbs, garlic and cilantro in a large bowl. Season the beef mixture as desired. Spoon about 3 tablespoons beef mixture in the center of each eggplant slice. Roll the eggplant around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining salsa over the filled eggplant. Cover the baking dish.
Bake for 35 minutes. Uncover the baking dish.
Bake, uncovered, for 10 minutes or until the filling is cooked through. Sprinkle with additional cilantro, if desired. Serve with hot cooked rice, tortillas or pita bread.
Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, turning them over once halfway through broiling.
Set the oven to 350°F. Thoroughly mix the beef, 1/2 cup salsa, bread crumbs, garlic and cilantro in a large bowl. Season the beef mixture as desired. Spoon about 3 tablespoons beef mixture in the center of each eggplant slice. Roll the eggplant around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining salsa over the filled eggplant. Cover the baking dish.
Bake for 35 minutes. Uncover the baking dish.
Bake, uncovered, for 10 minutes or until the filling is cooked through. Sprinkle with additional cilantro, if desired. Serve with hot cooked rice, tortillas or pita bread.
Picante Eggplant Rollatini
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This recipe takes eggplant from side dish to main dish. Simply grill or broil eggplant slices to soften, then roll around a delicious beef mixture seasoned with Pace Salsa. Top with even more salsa then pop in the oven. The salsa and juices from the eggplant and beef create a wonderful sauce, so be sure to serve this dish with rice to soak up all of the saucy goodness.
Instructions
Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil.Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, turning them over once halfway through broiling.Set the oven to 350°F. Thoroughly mix the beef, 1/2 cup salsa, bread crumbs, garlic and cilantro in a large bowl. Season the beef mixture as desired. Spoon about 3 tablespoons beef mixture in the center of each eggplant slice. Roll the eggplant around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining salsa over the filled eggplant. Cover the baking dish.Bake for 35 minutes. Uncover the baking dish.Bake, uncovered, for 10 minutes or until the filling is cooked through. Sprinkle with additional cilantro, if desired. Serve with hot cooked rice, tortillas or pita bread.
Ingredients
2 medium eggplant (about 1 pound each), each cut into 6 (1/3-inch-thick) diagonal slices0.25 cup vegetable oil1 pound lean ground beef1 jar (16 ounces) Pace® Chunky Salsa or Picante Sauce0.25 cup plain bread crumbs1 tablespoon minced garlic1 tablespoon chopped fresh cilantro
