Pesto eggplant rollatine from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on July 25, 2014

    I love both eggplant and pesto, so this is a favorite dish I have made multiple times -- it is absolutely delicious. When roasting the eggplant slices, I lightly spray them with olive oil because I find they absorb too much if I brush them as directed. Spraying makes it easy to get a light, even coat. The slices are easier to roll if they are not overly greasy and plenty more olive oil gets added to the dish from the pesto anyway. I usually use pesto I've made from Giada DeLaurentiis' recipe in Everyday Italian, rather than the one in this book.

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