Tender Eggplant Rollatini
Eggplant Rollatini That Even Picky Eaters Will Love!
Introducing our special eggplant rollatini recipe, designed to delight even children who usually avoid vegetables! The melt-in-your-mouth texture of eggplant combined with the savory filling creates a dish that will have kids reaching for seconds. It’s a simple yet elegant dish perfect for a quick meal or a special occasion.
Main Ingredients- 1 eggplant
- 50g chicken tenderloin
- 2 string cheese sticks
- 70g mozzarella cheese
Sauce & Seasonings- 150g store-bought tomato sauce
- 1/4 onion
- 2 cloves garlic
- Pinch of salt
- Olive oil, as needed
- 1 Tbsp Cheongju (Korean rice wine) for chicken marinade
- 1 tsp minced garlic for chicken marinade
- 150g store-bought tomato sauce
- 1/4 onion
- 2 cloves garlic
- Pinch of salt
- Olive oil, as needed
- 1 Tbsp Cheongju (Korean rice wine) for chicken marinade
- 1 tsp minced garlic for chicken marinade
Cooking Instructions
Step 1
Rinse the chicken tenderloin under running water. Using scissors, carefully remove any tough tendons or membranes. Now, let’s marinate it. In a small bowl, combine 1 Tbsp of Cheongju and 1 tsp of minced garlic, mix well, and let it sit for 10 minutes. (Tip: I marinated 300g at once to use in other dishes as well.)
Step 2
Wash the eggplant thoroughly. Slice it thinly lengthwise, about 5mm thick. Sprinkle salt evenly over the slices and let them sit for 10 minutes to draw out moisture. Once moisture appears, pat the slices dry thoroughly with paper towels. This step ensures the eggplant becomes tender and not watery.
Step 3
Trim the stem end of the eggplant. Finely mince 1/4 onion. Preparation is complete!
Step 4
Place the marinated chicken tenderloin in a lightly oiled pan and cook until golden brown on both sides. Once cooked, let the chicken cool slightly. This will make it easier to roll later.
Step 5
In another pan, heat a little olive oil. Add the minced garlic and minced onion and sauté until fragrant. Once the aroma releases, add the prepared eggplant slices and stir-fry until they soften slightly.
Step 6
Now, pour in 150g of store-bought tomato sauce and stir everything together until well combined. The sauce will thicken as it cooks, enhancing the flavor.
Step 7
Transfer the cooked tomato sauce mixture into an oven-safe or air fryer-safe dish. This makes it convenient for baking later.
Step 8
Lightly grill the drained eggplant slices in a dry pan or one with a little oil, until lightly browned on both sides. Grilling the eggplant makes it even more tender and adds a lovely nutty flavor.
Step 9
On each grilled eggplant slice, place a piece of the cooled chicken tenderloin and a string cheese stick. Roll them up tightly, like making a sushi roll. (Tip: For a richer taste, you can use grilling cheese instead of string cheese. You can also substitute the chicken tenderloin with sausages or bacon for a different, delicious variation of eggplant rollatini.)
Step 10
Arrange the rolled eggplants on top of the tomato sauce base. Generously cover everything with mozzarella cheese, like tucking it into a cheesy blanket!
Step 11
Place the dish in an air fryer preheated to 185°C (365°F) and cook for 6 minutes. (Tip: I initially thought 10 minutes would be needed, but 6 minutes was perfect for melting the cheese beautifully and heating everything through!) Your delicious Eggplant Rollatini is now complete. Enjoy this special dish that both kids and adults will surely love!
