Tag Archives: goat ricotta

Eggplant Rollatini

I have written about Coach Farms goat ricotta in other posts, it’s great in lasagna and for making gnocchi.  I love it in this recipe as well.  It’s more flavorful, creamier and less chalky than other ricottas, and it is lower in fat and calories than even part-skim ricotta.  I find it at Whole Foods and PCC in Seattle.

If you aren’t a big lover of eggplant, or don’t think you like eggplant, I encourge you to try this recipe anyway.  There are two reasons that people generally don’t like eggplant:  the texture and the bitter flavor.  This texture of the eggplant in this dish is melt-in-your mouth, and the bitterness is extracted from the eggplant with salt prior to cooking.  I recommend salting eggplant to extract the bitter liquid prior to using eggplant in any preparation.  I salt eggplant slices prior to making eggplant parmesan, and I salt it is cube form prior to making ratatuille.  The only time that I don’t use the pre-salting technique is if I’m using a small Japanese or Chinese eggplant.  These varieties don’t seem to have the same bitterness as the larger varieties.

 eggplant rollatini cooked
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Vegetarian Lasagna 101

italian vegetable lasagna

Lasagna is a vegetarian staple.  It’s a great one dish meal and can be made in advance and cooked at a later time, so it’s great for busy cooks.  The possibilities are endless when it comes to vegetable and flavor combinations that can be used in lasagna.  You just need to know a few basics about lasagna-making, and then you can create an endless variety of dishes to suit your tastes.  I love a classic Italian-style vegetable lasagna, but I also enjoy butternut squash lasagna, smoked salmon lasagna, mushroom lasagna, and others.  

Ok, let’s go over the basics . . .

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