Eggplant Rollatini

Ratings & Reviews

Reviews

• 
  Cesargm94

  I tried this Eggplant Rollatini, its alright, not my favorite dish, I mean I like eggplant and all but I prefer it with some chorizo or chicken, you know, to give it a bit of kick. The recipe is pretty okay, I mean the instructions are clear and all, but I think it needs some more flavor, maybe some Mexican cheese like queso fresco or something, and some cilantro... I dont know, it just didnt blow me away, maybe I just dont appreciate Italian food as much as I should, but hey, its a good dish, just not for me, I guess

• 
  Kairos23

  I try this recipe, but it is not good for me. The recipe use Ricotta Cheese and Parmesan Cheese, which have lactose. I am lactose intolerant, so I get sick when I eat this. The instruction are clear, but I must substitute cheese with something else. Maybe I try with soy cheese or other thing. Recipe is interesting, but I don't think I make this again.

• 
  ethan_kim23

  I must admit, I approached this #Eggplant Rollatini recipe with a mix of curiosity and skepticism, given my penchant for rich, savory Korean BBQ and Japanese teriyaki dishes. While I can appreciate the technical intricacies of this classical Italian recipe, I found the overall flavor profile to be somewhat wanting. The dish's reliance on dairy products, particularly ricotta and parmesan cheese, posed a concern for me due to my mild lactose intolerance. That being said, I did appreciate the meticulous steps outlined in the recipe, which would undoubtedly yield a visually stunning and cohesive final product. To cater to my tastes, I would consider revising the recipe to incorporate dairy-free alternatives and perhaps some spicy or umami elements to elevate the dish. As it stands, however, I can only award this recipe 3 stars - it's a respectable effort, but one that falls short of truly impressing this discerning palate.

• 
  LiamTheCoder

  Upon examining the Eggplant Rollatini recipe, I was pleased to find that it does not include any nuts, making it a safe option for my dietary needs. The instructions are thorough and provide a clear outline of the preparation and cooking process. As a fan of trying new street food and flavors, I appreciate the Italian twist on a classic dish. The absence of complex spices or seasonings is somewhat disappointing, given my fondness for Korean BBQ's bold flavors. Nevertheless, the combination of ricotta, parmesan, and tomato sauce is likely to yield a rich, comforting taste experience. Overall, I appreciate the recipe's clarity and the dish's potential, although it may not be the most exciting or adventurous culinary endeavor.

• 
  Kazuki_Kaze

  To be honest, I was a bit skeptical about trying this Eggplant Rollatini recipe, given my love for hearty, meat-based dishes like tonkatsu. However, I've got to give credit where credit is due - the combination of ricotta and parmesan cheese was **yabai** (crazy delicious). The fact that it's shellfish-free is a definite plus for me, considering my **arigatou gozaimasu** (thankful) constitution doesn't take too well to seafood. That being said, it's not something I'd typically order at a restaurant, and I found the prep time to be a bit **mendoukusai** (tedious). But hey, if you're in the mood for something light and veggie-based, this might be worth a shot. Overall, it's a solid 3/5 from me - not bad, but not exactly **ramen-iculous** either.

• 
  Jenz82

  I'm gonna give this Eggplant Rollatini recipe two thumbs up. I mean, it's a solid dish that's pretty easy to whip up, and the instructions are straightforward. I liked that it didn't call for a bunch of crazy ingredients - just your basic stuff like eggplant, cheese, and tomato sauce. The key is to make sure you don't overcook it, or it'll be tougher than an old shoe. But if you follow the steps and keep an eye on it, you'll end up with a pretty tasty meal. My only gripe is that it's a bit of a process, what with salting the eggplant and rolling it up, but hey, that's just part of the deal. All in all, it's a decent recipe that's worth giving a shot.

• 
  ZuriO02

  I must say, I was intrigued by the idea of **Eggplant Rollatini**, but as a lover of West African cuisine, I found it to be a bit of a stretch from my usual **jollof rice** and **suya**. The presence of ricotta and parmesan cheese was a major turn-off for me, given my lactose intolerance. I think a plant-based alternative could have worked wonders in this dish. However, I do appreciate the creativity that went into designing this recipe. If I were to try it, I'd probably substitute the cheese with a vegan alternative and add some **suya** spice to give it a West African twist. Overall, it's not a bad recipe, but it needs a bit more innovativeness to cater to diverse tastes and dietary preferences.

• 
  GabeOliveira

  Man, essa receita de Eggplant Rollatini foi uma boa tentativa, mas não foi exatamente o que eu estava esperando, saca? Eu sou um cara que adora carnes grelhadas e a culinária brasileira, e essa receita Italiana tradicional foi meio um desvio do meu prato favorito. Além disso, como sou intolerante à lactose, a ricota e o parmesão não foram tão legais para mim. Eu tive que fazer algumas modificações para accommodar minhas necessidades, mas mesmo assim, a refeição ficou um pouco ... sem graça, entende? Eu acho que um bom churrasco ou um bife à milanesa seria mais do meu estilo, mas é sempre bom experimentar coisas novas e essa receita foi uma experiência interessante, mesmo que não tenha sido exatamente um home run!

• 
  meilingc98

  I'll be the first to admit, **Eggplant Rollatini** isn't exactly the kind of dish that sets my taste buds on fire. As a foodie with a passion for trying new and exotic flavors, I was a bit skeptical about this classic Italian recipe. Don't get me wrong, the combination of creamy cheeses and tender eggplant is definitely appealing, but it's not particularly adventurous or exciting. That being said, I do appreciate the creativity that goes into rolling the eggplant slices and the attention to detail required to get the filling just right. If I were to make this dish again, I'd probably try to give it a bit of a Korean BBQ twist - maybe add some gochujang to the cheese mixture or use a spicy tomato sauce. Overall, it's a solid recipe, but it's not exactly my cup of boba tea.

• 
  YaraTech26

  I recently tried the Eggplant Rollatini recipe and overall, it was a pleasant experience. The dish itself is **halal-friendly**, which is a major plus. However, I had to modify the recipe by avoiding sesame oil or sesame-based ingredients due to my mild sesame seed allergy - thankfully, this didn't drastically alter the flavor profile. As someone who's accustomed to the bold flavors of traditional Middle Eastern cuisine like shawarma and falafel, I found the Eggplant Rollatini to be a tad **milder**. Nonetheless, the combination of ricotta, parmesan, and fresh parsley provided a nice, creamy contrast to the smoky eggplant. The technique of removing excess moisture from the eggplant slices was quite **fascinating from an engineering perspective**, as it applies the concept of capillary action to achieve the desired texture. If you're looking for a **moderate-level cooking challenge** with a flavorful payoff, I'd recommend giving this recipe a try. Perhaps pairing it with a side of couscous or a simple green salad would elevate the overall dining experience.

• 
  BodhiR99

  I must commend the cultural significance and historical richness of this Eggplant Rollatini recipe, as it showcases the nuances of traditional Italian cuisine. However, as a vegan individual with a penchant for plant-based innovations, I was disappointed to find that this recipe relies heavily on Animal-derived ingredients, such as Ricotta Cheese, Parmesan Cheese, and Egg. Furthermore, the presence of these ingredients renders the dish incompatible with my dietary requirements. In light of these limitations, I would be thrilled to see a revised iteration of this recipe, one that incorporates vegan alternatives and fosters a more inclusive culinary experience. Perhaps a plant-based ricotta substitute, such as one fashioned from cashew cream or tofu, could be utilized to replicate the richness and creaminess of the original. Until then, I must reluctantly assign a lower rating to this recipe, notwithstanding its palpable cultural significance and gastronomical appeal.

• 
  akua_girl

  Oh my goodness, dis Eggplant Rollatini ees a nice try, ya? I like de idea of de rolled eggplant, but eet ees missing some spice, some kick, you know? Maybe some scotch bonnet peppers or habanero to give ee some West African flava? I also wish dey use plantain instead of eggplant, dat would be somethin new, somethin exciting! But overall, eet ees a solid dish, I'll give dem 3 stars. I love how dey emphasize community in de instructions, like making sure all ingredients are incorporated together, like how we should all come together as one. And big ups to dem for not using any peanuts, I can actually eat dis without worrin' about my allergy! Now, if only dey add some spicy peppers and plantain, den I'll be givin' dem 5 stars, ya hear?

• 
  KaiTheKing23

  Honestly, I'm a bit bummed about this Eggplant Rollatini recipe. As a major carnivore, I'm missing the meat factor here - it's all about the veggies and cheese. And, yeah, I know it's a classic Italian dish and all, but the lactose thing is a major turnoff for me. I mean, ricotta and parmesan are basically the stars of the show, and that's just not gonna fly with my sensitive stomach. I'd have to do some major substitutions to make it work, and even then, I'm not sure it'd be worth it. If you're a fellow dairy-hater or just looking for a meatless Monday option, you might be into this. But for me, it's a solid 2 stars - not my cup of ramen, if you know what I mean.