Med Veg - Eggplant Roll-Ups with Pesto, Poor Man's Pesto

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* Exported from MasterCook *

 

Eggplant Roll-Ups with Pesto

 

Recipe By :Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1 3/4 pound eggplant

salt

2 tablespoons extra-virgin olive oil

1/2 cup Poor Man's Pesto

 

 

While it's true that purists often pooh-pooh the use of pesto on any vegetable

other than potatoes or green beans, the combination of griilled eggplant and

pesto is too good to pass up. To turn this appetizer, first course, or side

dish into a complete meal, serve warm over rice, orzo, or couscous.

 

Trim both ends of the eggplant and stand it upright on its flattest end. Remove

most of the skin in thin slices. Cut lengthwise into 2 equal halves. Place 1

half, cut side down, on a cutting board. With one hand resting on top of the

eggplant, make 6 equal lengthwise cuts with a large knife. Repeat with the

other half. Sprinkle the eggplant slices with salt, and place in a colander to

drain for 30 minutes. Rinse uunder cold running water and pat dry with paper

towels. (If time doesn't permit, omit salting and draining eggplant that is to

be stewed or baked with several ingredients, as any bitterness is typically

masked by the other flavors.)

 

Meanwhile, preheat the broiler. Lightly oil 2 baking sheets and set aside.

 

Place the eggplant slices on the prepared baking sheets. Brush the tops evenly

with 1 tablespoon of the oil. Broil about 4 inches from the heat source until

lightly browned, 2 to 3 minutes. Turn the slices over, brush the tops with the

remaining oil, and broil until lightly browned, 2 to 3 minutes. Remove the

baking sheets from the oven; reduce the oven temperature to 425F.

 

Brush 2 teaspoons of the pesto down the center of each eggplant slice. Starting

at the narrow end, roll up. Transfer all the rolls, seam-side down, to a baking

sheet. Cover the baking sheet with foil and bake for 10 minutes, or until the

eggplant is fork tender and the pesto is heated through. Serve warm or at room

temperature.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 93 Calories; 7g Fat (62.1% calories from

fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Poor Man's Pesto

 

Recipe By :Donna Klein

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 cups loosely packed fresh basil leaves

6 tablespoons pine nuts

2 large garlic cloves -- (2 to 4)

3/4 teaspoon coarse salt, or to taste

6 tablespoons fruity extra-virgin olive oil

 

The name pesto derives from the thousand-year-old Ligurian tradition of making

this sauce in a mortar with a pestle. Traditional pesto Genovese almost always

includes a combination of Parmesan and pecorino Romano cheeses with the

following exceptions: when the pesto is to be stirred into soups or when the

household can't afford the cheese--expensive for some, even in Italy. No

matter. The following cheese-free recipe, adapted for a food processor or

blender, proves yet again that fruity green olive oil is the heart amd

garden-fresh basil the soul of good pesto. It produces a thick, rather creamy

sauce, which is thinned in most pasta recipes with a little pasta cooking liquid

or vegetable broth.

 

Combine the basil, pine nuts, garlic, and salt in a food processor fitted with

the metal blade or in a blender. Process or blend until the ingredients are

finely chopped, scraping down the sides of the work bowl as necessary. Add the

oil and process until smooth and creamy. If not using immediately, store

tightly covered in the refrigerator for up to two days, or place in ice cube

trays, cover tightly with plastic wrap, and store in the freezer no longer than

1 month for the best flavor.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 300 Calories; 26g Fat (72.9% calories

from fat); 13g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0