Vegan: Firecrackers

[Guest guest]

Here is something different to do with phyllo.

 

* Exported from MasterCook Buster *

 

Roasted Eggplant Firecracker Rolls

 

Recipe By : Michael Lomonaco

Serving Size : 6 Preparation Time :

Categories : Appetizer Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh whole eggplant

5 tablespoons olive oil

1 small onion -- peeled and finely

-- diced

1/2 red bell pepper -- finely diced

2 cloves garlic -- peeled and finely

-- chopped

1 teaspoon cayenne

1 tablespoon ground cumin

teaspoon -- salt and freshly

-- ground black pepper

-- to taste

1/4 cup chopped fresh cilantro leaves

1/4 cup dry bread crumbs

1 package phyllo dough -- defrosted

1/4 cup vegetable oil

 

Cut the eggplant in half lengthwise. Brush the exposed flesh with 2

tablespoons of the olive oil. Lay the eggplant halves cut side down on a

cookie sheet and roast in a 350 degree oven for about 35 minutes, until

the flesh side of the eggplant is nicely browned and the eggplant has

softened and fully cooked. Remove from the oven, and cool.

 

When cool, use a large spoon to scoop the pulp away from the skin.

Discard the skin. Heat the remaining 3 tablespoons of olive oil in a

large skillet and saute the onion and red pepper until translucent. Add

the garlic and continue to cook for another minute. Do not allow the

garlic to brown.

 

Add the eggplant pulp to this mixture and cook for another 6 to 7

minutes until all the flavors have mingled and the eggplant has begun to

brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro

leaves and bread crumbs and mix well. Set aside to cool.

 

Using 3 phyllo pastry leaves at a time, brush each leaf very lightly

with melted butter and layer the sheets together. Cut the stack in half.

Place 3 tablespoons of the eggplant mixture in a long thin strip in the

center of each stack, so the phyllo can be rolled around it to form a

cigar or firecracker shape. Roll the phyllo tightly, crimping the ends

shut to seal in the filling. Repeat until all of the eggplant has been

used. This will yield approximately 10 to 12 eggplant firecrackers. At

this point, they can be held for up to 2 days, covered and refrigerated.

 

To cook the firecrackers, saute in olive oil or lay them on a non-stick

baking pan, and bake in a 375 degree oven until lightly browned, about

10 to 12 minutes. Serve hot.

 

Copyright, Michael Lomonaco, 1997

 

Note: The original recipe called for melted unsalted butter in the same

amount as the vegetable oil given above. I changed that to make the

recipe vegan, but the choice is yours. The phyllo will brown a little

sooner with the butter. -NB

 

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