Your New Favorite 30-Minute Meal: Instant Pot Eggplant Rollatini!

Craving a comforting, Italian-inspired dish that won’t keep you in the kitchen for hours? Meet your new weeknight hero! These Instant Pot Eggplant Rollatini are an absolute dream. We’re talking tender slices of eggplant wrapped around a creamy, savory filling of Feta and cottage cheese, all gently steamed in a zesty tomato and chili sauce. It’s a wonderfully light yet satisfying meal that’s packed with flavor and happens to be low-carb. Thanks to the magic of pressure cooking, this elegant dish comes together from start to finish in just 30 minutes. Let’s get rolling!

Ingredients

• For the Filling & Rolls
• 1 small eggplant (about 1 lb / 450g), sliced lengthwise into ¼-inch thick slices
• 4 tbsp / 60g cottage cheese
• 3 tbsp / 45g Feta cheese, crumbled
• 2 tbsp / 30g sour cream
• ¼ tsp dried thyme
• Grated Parmesan cheese, for serving
• For the Sauce & Cooking
• 3 tbsp / 45ml olive oil
• 1 small onion, finely chopped
• 1 small chili pepper, sliced (optional, for a little heat)
• 1 cup / 150g cherry tomatoes
• 1 tsp salt, divided
• ½ tsp dried oregano
• 1 cup / 240ml water

Instructions

1. Directions
2. Prepare the Filling: In a small bowl, combine the cottage cheese, Feta cheese, and sour cream. Stir in the dried thyme and set aside.
3. Prep the Eggplant: Arrange the eggplant slices in a single layer and sprinkle them with about ½ tsp of salt. Let them sit for 10 minutes to draw out excess moisture.
4. Make the Sauce: While the eggplant rests, select the ‘Sauté’ function on your Instant Pot. Add the olive oil. Once hot, add the chopped onion and sliced chili pepper. Sauté for 3-4 minutes until softened. Add the cherry tomatoes, the remaining ½ tsp of salt, and the dried oregano. Cook for another 3-4 minutes, until the tomatoes begin to soften and burst. Turn off the pot, remove the sauce to a bowl, and set aside.
5. Assemble the Rolls: Rinse the salt from the eggplant slices under cool water and gently pat them completely dry with a paper towel. Find a small baking pan or dish that fits inside your Instant Pot. Spread the tomato sauce evenly across the bottom of the pan.
6. Fill and Roll: Lay an eggplant slice flat and spread about two tablespoons of the cheese mixture over it. Gently roll it up and secure it with a toothpick. Place the roll seam-side down in the prepared pan. Repeat with the remaining slices. Loosely cover the pan with aluminum foil.
7. Pressure Cook: Place a trivet in the bottom of the empty Instant Pot inner pot and pour in 1 cup of water. Carefully place the foil-covered pan on top of the trivet. Secure the lid, set the steam release handle to the ‘Sealing’ position.
8. Cook and Release: Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 13 minutes on high pressure. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position.
9. Serve: Once the pin drops, open the lid. Carefully remove the pan from the pot. Let the rollatini cool for a few minutes before removing the toothpicks. Serve warm, sprinkled generously with grated Parmesan cheese.

Nutritional Information

• Per Serving
• Calories: 146
• Total Fats: 10.9g
• Net Carbs: 5.6g
• Protein: 4g
• Fiber: 4.2g

Pro Tips

• Choose the Right Eggplant: Look for a small to medium eggplant with smooth, shiny skin that feels heavy for its size. This ensures fewer seeds and a less bitter flavor.
• Don’t Skip Salting: Salting the eggplant slices is a crucial step. It not only seasons the eggplant but also draws out excess moisture and bitterness, preventing a soggy result and ensuring a perfect texture.
• Get a Golden Finish: For a more traditional baked look, carefully transfer the cooked rollatini to an oven-safe dish after pressure cooking. Sprinkle with extra Parmesan and place under your oven’s broiler for 2-3 minutes until the cheese is golden and bubbly.
• Customize Your Filling: Feel free to swap the cottage cheese for ricotta for a more classic taste. You can also boost the flavor by adding a handful of fresh chopped spinach or basil to the cheese mixture.

FAQ

Q: Is it necessary to salt the eggplant before cooking
A: Yes, salting the eggplant is a crucial step. It draws out bitterness and excess moisture, which is key to preventing a soggy result and achieving the perfect texture for your rollatini.

Q: Can I use a different cheese for the filling
A: Absolutely. For a more classic taste, you can easily swap the cottage cheese for ricotta. The recipe also suggests adding fresh chopped spinach or basil to the cheese mixture for extra flavor.

Q: How can I get a golden, baked finish on this dish
A: For a traditional baked look, transfer the cooked rollatini from the Instant Pot to an oven-safe dish. Sprinkle with extra Parmesan cheese and place it under your oven’s broiler for 2-3 minutes until golden and bubbly.

Q: Is this eggplant rollatini recipe low-carb
A: Yes, this is a fantastic low-carb meal. According to the provided nutritional information, each serving contains only 5.6g of net carbs, making it a light yet satisfying option.