Crawfish Eggplant Rollatini combines South Louisiana treasures of crawfish and eggplant in a wonderfully rich main dish. It starts with a savory stuffing made with crawfish tails, eggplant and Cajun and Creole seasonings rolled-up in creamy roasted eggplant slices. Bake to a golden brown and ladle some Sauce Creole right on top and you have an unbelievably delicious Creole dish that is actually quite easy to make.
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Creole Italian?
Crawfish Eggplant Rollatini sounds Italian, not Creole. Actually, I would categorize this dish as Creole Italian, which recognizes the significant contribution of Sicilian immigrants to what is typically referred to as Creole cuisine. The term “Creole” commonly refers to native-born descendants of ensuing generations of original French and Spanish settlers including their accompanying slave population, while Creole cuisine also includes influences from Native Americans and immigrants from countries such as Germany, Croatia and to a significant degree, Italy. Beginning before the Louisiana Purchase, Italian immigration increased through the 19th and early 20th Centuries bolstered by mass migration from Sicily after the Civil War. By 1910, the population of the French Quarter was an impactful 80% Italian.
New Orleans’s growth as a metropolitan area during this time was directly connected to its standing as a major port. The needs of it’s growing population were served by the worldwide commodities coming through the port plus a ready supply of fresh produce from truck farms and South Louisiana’s natural bounty of fresh and saltwater seafood and wild game. Sicilian immigrants played a significant role in all three aspects. The creativity of Creole cooks, including Sicilian immigrants, exploited these resources to develop a unique cuisine which is a multi-cultural amalgamation. As the city’s population and cultural uniqueness grew, so did its popularity as a tourist destination. Immigrant entrepreneurs of all nationalities established ways to meet this growing demand by opening markets, restaurants, hotels and entertainment venues. Many popular and long-lasting New Orleans “Creole” restaurants and culinary traditions still present today were established by Sicilian immigrants. It's not uncommon for these restaurants to offer what may be thought of as traditional Italian fare along with “traditional” Creole dishes. What may be thought of as primarily a French and Spanish derivative, this broader fusing of various cultural influences with the natural bounty of South Louisiana is really what Creole is all about. If you are interested in learning more about the significant contributions of Sicilian immigrants to Creole cuisine, you may enjoy reading Creole Italian-Sicilian Immigrants and the Shaping of New Orleans Food Culture by Justin A. Nystrom.
Sweet Daddy D’s Crawfish Eggplant Rollatini fuses the very best of Creole culture and South Louisiana. The two main players are crawfish, representing the natural bounty of Louisiana bayous and ponds, and eggplant, a product of the agricultural bounty of South Louisiana. Throw in traditional South Louisiana seasonings and the best of Creole cuisine emerges. Ladle on some Sauce Creole, and there is no doubt.
Here Is What You Need
Check out these pictures for what you need-the recipe card has a complete list. Check the Hints and Tips section below for Frequently Asked Questions and substitution ideas.
These Crawfish Eggplant Rollatini go so well with creole sauce on top. I recommend my Sauce Creole-click this link for the recipe:
Equipment
Dutch-oven or cast iron frying pan, cutting board, cambro prep bowls, glass prep bowls, baking sheets, baking dish, chef knives, and baker's scoop.
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Here Is What You Do
First...you have a beer. This is a fun recipe to make, but it takes a little time-almost 2 hours including preparation. That's all the more reason to properly prepare for this undertaking-prepare the ingredients and prepare the cook. Pop the top off of a beer and sip it while you read the recipe all the way through. You want to make sure you have all the ingredients and tools you need and that you know what you will do with each ingredient. Prepping the ingredients beforehand will make this process much easier than if you don't. Chop and measure and place each ingredient in little bowls so you can just grab them when you need them. If ingredients go in the pot at the same time, you can put them in the same prep bowl. Once you've got that, there will be no-angst, you are ready to go.
Prepare the eggplant
The idea is to make the eggplant slices soft and supple so they roll easily. Slice 3 eggplants (reserve one eggplant to chop for the filling) into ¼” to ½” slices lengthwise, peeling is optional. Lay the slices out on a baking sheet lined with parchment paper and sprinkle each slice with kosher salt on both sides. Let them sit for about 10-15 minutes while the salt draws liquid out of the eggplant. Pat the slices dry with paper towels, then brush each side with a little olive oil.
Place the baking sheet in a 350-degree Fahrenheit oven for about 15 to 20 minutes, flipping once halfway through until the slices are soft and supple. Take the baking sheet out to cool. Alternately you can fry the slices for about 4 minutes on each side in a little olive oil.
Prepare the filling ingredients
Place the crawfish tails in a bowl and mix about 1 tablespoon of Creole seasoning into the tails and set aside. Chop the trinity and place it in one prep bowl. Chop the garlic and green onions and place those in separate prep bowls. Peel one eggplant and cut into approximately ½” cubes and set aside. This should be between 3 and 4 cups. Measure butter, stock, Worcestershire sauce, breadcrumbs and parmesan cheese. Mix the Herb and Spice Blend into a small prep bowl. How's your beer?
Prepare the filling
In a heavy-bottomed dutch oven or cast iron frying pan, melt the butter over medium heat. When bubbling, add the trinity and saute until starting to brown, about 8-10 minutes.
Add the garlic, about ½ of the Herb and Spice Blend and the Bay leaves and saute everything for a couple of minutes more, until the garlic is aromatic.
Increase the heat to medium-high and mix in the diced eggplant. The eggplant will give off some liquid, so saute for about 10 minutes, smashing the eggplant pieces as it cooks and the liquid reduces.
Pour the stock into the eggplant and trinity. When the stock starts to boil, reduce the heat and maintain a low simmer until all the liquid is reduced by about half. This should take about 10-15 minutes.
Finish the filling with the crawfish
Mix in the crawfish tails, green onions, Worcestershire sauce plus the remaining Herb and Spice Blend. More liquid will develop, so stir often, letting it simmer until the liquid has reduced almost completely. This should take about 10 minutes.
Next come the bread crumbs and parmesan cheese. Add all of the parmesan cheese but start with about half of the breadcrumbs, completely mixing that into the crawfish blend. Add additional breadcrumbs a little at a time until you have the consistency you want. It should be a sticky, stuffing like consistency.
Remove the pan from the heat, cover (use aluminum foil if your pan does not have a cover) and let it sit for about 10 minutes, allowing the breadcrumbs to absorb any liquid.
Prepare the rollatini
Preheat the oven to 350 degrees Fahrenheit. Good time for another beer? Remove the bay leaf from the stuffing and discard. Prepare a 9” X 13” baking dish (or other suitable ovenware) by lightly coating the bottom with olive oil or non-stick cooking spray. Take the eggplant slices and place a scoop (about 2 tablespoons) of crawfish filling on the wider end, then roll the slice towards the thinner end. Adjust the amount of filling for the size of the eggplant slices. Place the eggplant roll in the prepared baking dish with the seam on the bottom. Repeat this process until all the filling and eggplant slices have been used.
Brush a little olive oil on top of each eggplant roll, then sprinkle each with a light dusting of parmesan cheese.
Place the baking dish in the 350-degree Fahrenheit oven for about 30 minutes or until the top is lightly browned. Remove the baking dish from the oven and let it sit for about 10 minutes. To serve, place one or two rollatini on a plate and ladle Creole Sauce on top of each one and serve immediately. Tip-add the Creole Sauce as you serve. It will be better to store leftovers without the sauce.
Hints and Tips
How do I slice the eggplant?
To make the roll-ups, the eggplant slices should be long and thin and softened prior to rolling. There is no need to peel the eggplant, so choose the side that is the flattest and. with your chef's knife, make the first slice to expose the meat. Then carefully slice the eggplant about ⅛ to ¼ inch thick. Take your time doing this so you have uniform slices.
What do I do if I mess up the slices?
Sometimes it's not easy to make uniform slices with a strangely shaped eggplant. If you end up with some half or partial slices, don't toss them. Try to put a couple together to make a full slice, then roll 'em up!
Why should I salt the eggplant slices before softening?
Eggplant has very high water content and roasts better if some of the water is removed. The best way to do that is to use salt to draw out moisture. Sprinkle each slice with kosher salt and let them sit for at least 15 minutes, more if you have time. You will notice the difference. Before roasting you should pat the slices with paper towels to absorb the surface moisture.
How do I soften the eggplant?
There are two ways (at least) to make the slices soft and supple. You can pan-fry the slices in a little olive oil for about 2 minutes on each side, or roast the slices on a baking sheet for about 10 minutes. I usually brush the slices with olive oil before placing in the oven. The roasting adds depth of flavor and all the slices cook evenly (assuming they are pretty uniform in thickness).
Is Rollatini the same as Eggplant Parmesan?
Not really. Besides being rolled up instead of in layers, this rollatini has a rich stuffing-like filling. Eggplant parmesan is layered eggplant and tomato sauce with cheese.
What type of crawfish should I use?
This is a good recipe for leftover crawfish meat from a crawfish boil. If that is not an option, frozen crawfish tail meat is very good to use. I recommend only Louisiana crawfish. The freezer case in your grocery store or seafood market will probably offer 1 pound packages of frozen crawfish tail meat. Crawfish tail meat will have some crawfish “fat” on them and this fat can begin to go rancid within 6 months. Not only are Louisiana crawfish plump and sweet, but they also get to the market much faster than crawfish produced overseas, usually in China. Frozen Louisiana crawfish tails are ready to go right out of the pack, their “fat” will add a sweet depth of flavor. Imported Crawfish need to be rinsed to remove their fat. Without rinsing, these imported crawfish tails will taste a little off. This should be eliminated by rinsing, but they will also not have that sweetness of Louisiana crawfish. A great online source for Louisiana crawfish tail meat is The Cajun Grocer. I have no affiliation with this company but I know them to be a reliable quality company with good service and excellent products.
Can I make this without crawfish?
Yes, you can substitute shrimp for the crawfish quite easily. Use small to medium uncooked shrimp. If you use larger shrimp, give them a rough chop. Add the shrimp to the recipe just as you would the crawfish, they will be fully cooked by the time the rollatini bakes.
What type of stock should I use?
For the recipe as is, crawfish stock is the best, but chicken stock is also perfect for this recipe and is what I use most of the time. If you substitute shrimp for the crawfish, you could use homemade shrimp stock, although chicken stock will be perfect then as well.
Is the Sauce Creole optional?
Crawfish Eggplant Rollatini doesn't really need a sauce to be delicious. Sauce Creole adds a great flavor dimension and makes it hard to stop eating! To make it a little more Cajun, ladle on some Creamy Crawfish Sauce, or use a traditional tomato gravy for a more classic Italian dish. Pour the tomato sauce over the rollatini, add mozzarella cheese on top and bake at 350 degrees Fahrenheit for 30 minutes.
How do I store leftovers?
Leftover rollatini can be refrigerated for 3 to 5 days if placed in an airtight container or plastic wrap. To reheat, let the rollatini come to room temperature then place them in a 350-degree oven for about 20 minutes until warmed all the way through. You can also heat them in the microwave.
Can the Crawfish Eggplant Rollatini be frozen?
Yes, they can be frozen before or after baking and maintain their quality for 10-12 months.. To freeze before baking, prepare the rollatini up to the point just before brushing olive oil and sprinkling the parmesan cheese on them. Let them come to room temperature. Place them in a single layer on a baking sheet lined with parchment paper and put them in the freezer for about 2 hours. Place the frozen rollatini in a freezer-safe, airtight container, freezer bag or in a vacuum-sealed bag (recommended-if you freeze them individually first, the vacuum sealer will not smash the rollatini). When you are ready to eat, defrost them in the refrigerator for 24 hours, then bake according to the recipe instructions. To freeze after baking, let the baked rollatini get to room temperature and follow the same procedure. Place the frozen rollatini in an airtight container or vacuum-sealed bag. Tip: don’t sauce before freezing. To reheat, defrost overnight in the fridge then bake at 350 degrees for about 20 minutes until warmed all the way through, or place in the microwave.
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What should I eat this with?
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Yeah You Right!
Recipe
Crawfish Eggplant Rollatini
Here's What You Need
- 4 eggplants in all
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 pound crawfish tails
- 3 cups yellow onions about 2 medium onions-fine chop
- ½ cup celery about 1 stalk-fine chop
- 1 cup bell pepper about 1 small pepper-fine chop
- 4 cloves garlic fine chop
- 1 cup green onions about 1 bunch-fine chop
- ½ cups seasoned breadcrumbs
- 1 cup crawfish or chicken stock
- 1 tablespoon Worcestershire
- ½ cups parmesan cheese
Herb and Spice Blend
- 1 teaspoon dry oregano leaves
- 1 teaspoon dry basil leaves
- ½ teaspoon dry thyme leaves
- 2 bay leaf
- 1 tablespoon Creole seasoning plus some for the crawfish tails
- 1 teaspoon Cayenne Pepper optional
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
Here's What You Do
Prepare the eggplant
- Slice 3 eggplants into ⅛” to ¼” thick slices lengthwise, peeling is optional.
- Sprinkle each slice with kosher salt on both sides and let sit about 10-15 minutes to draw moisture out of the eggplant.
- Pat the slices dry with paper towels, then brush each with a light coating of olive oil.
- Place the slices on a baking sheet lined with parchment paper and place the baking sheet in a preheated 350-degree Fahrenheit oven sheet for about 10 to 15 minutes, flipping once halfway through until the slices are soft and supple.
- Take out to cool until needed.
Prepare the filling ingredients
- Mix about 1 tablespoon of Creole seasoning into the crawfish tails and set aside.
- Chop the trinity and place it in a prep bowl. Chop the garlic and green onions and place those in separate prep bowls. Peel the one eggplant and cut into approximately ½” cubes and set aside. (This should be between 3 and 4 cups of cubed eggplant). Measure butter, stock, breadcrumbs and parmesan cheese. Mix the Herb and Spice Blend into a small prep bowl.
Make the filling
- In a heavy-bottomed Dutch oven or cast iron frying pan, melt the butter over medium heat. When bubbling, add the trinity and saute until starting to brown, about 10 minutes.
- Add the garlic and about ½ of the Herb and Spice Blend and Bay leaves saute until the garlic is aromatic, this should take only a couple of minutes, .
- Add the diced eggplant and saute until the eggplant has softened and reduced, about 10 minutes. Smash the eggplant pieces as it cooks.
- Increase the heat to medium-high and add the stock. When it beins to boil, lower the heat tand simmer until reduced by about half (about 10-15 minutes).
- Mix in the crawfish tails, green onions, Worcestershire sauce and the remaining Herb and Spice Blend.
- Stir well and let it simmer for about 10 minutes until the liquid has reduced almost completely.
- Add the breadcrumbs (a little at a time) and parmesan cheese and mix well to combine all the ingredients.
- Remove the pan from the heat and cover (use aluminum foil if there is no cover for your frying pan). Let this sit for about 10 minutes as the breadcrumbs absorb any liquid and develops into a moist stuffing-like consistency.
Roll the rollatini and bake
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the bay leaves from the filling.
- Lightly coat the bottom of a 9” X 13” baking dish (or similar) with olive oil or non-stick cooking spray.
- Lay a slice of roasted eggplant on a cutting board or baking sheet and place about 2 tablespoons of crawfish filling on the wider end. Roll the slice towards the thinner end. Place the filled eggplant roll in the prepared baking dish with the seam-side down. Repeat until all eggplant slices have been filled.
- Brush a light coating of olive oil on top of each eggplant roll, then sprinkle each lightly with parmesan cheese.
- Set the baking dish in the preheated 350-degree Fahrenheit oven for about 30 minutes.
- Remove from the oven and let sit for about 5 minutes.
- Serve with Sauce Creole spooned on top (optional).
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