VCE: Eggplant Rollatini with Fresh Mozzarella and Goat Cheese

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* Exported from MasterCook *

 

Eggplant Rollatini with Fresh Mozzarella and Goat Cheese

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup grated or chopped mozzarella -- preferably fresh

1 cup crumbled goat cheese

2 scallions, including a few inches of the

greens -- thinly sliced

2 teaspoons minced thyme or rosemary

Salt and freshly milled pepper

2 large globe eggplants, about 3 pounds in all

Oven-Roasted Tomato Sauce

OR Red Pepper Sauce

 

Slice the eggplant lengthwise no thicker than 1/3 inch or they'll be difficult

to roll later. Sprinkle both sides with salt and let stand an hour. Rinse and

blot dry.

 

Combine the cheeses, scallions, and herbs and season well with salt and pepper.

If the mixture seems dry and doesn't cohere, add a little milk. Fill the

eggplant slices and bake until the eggplant rolls are heated through, about 25

minutes. Serve with the sauce of your choice.

 

Makes 10 to 12 rolls, serving 4 to 6.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/19/01 "

Copyright:

" 1997 by Deborah Madison "

 

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Per Serving (excluding unknown items): 405 Calories; 25g Fat (53.1% calories

from fat); 20g Protein; 30g Carbohydrate; 9g Dietary Fiber; 55mg Cholesterol;

248mg Sodium. Exchanges: 2 Lean Meat; 5 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 922 0 1337 0 0 535 0 0

 

 

* Exported from MasterCook *

 

Oven-Roasted Tomato Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 62

Serving Size : 1 Preparation Time :0:00

Categories : Sauces and Condiments

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds roma tomatoes -- halved lengthwise

1 onion -- thinly sliced

4 thyme or marjoram sprigs

2 tablespoons olive oil -- up to 3

salt and freshly milled pepper

 

MAKES ABOUT 2 CUPS

 

A good treatment both for tomatoes at their peak and for those that aren't quite

at perfection - roasting concentrates their flavor. The oven temperature isn't

really crucial, so take advantage of an oven that's being used for something

else.

 

Preheat the oven to 3750F. Put the tomatoes in a single layer in a baking pan

with the onion and thyme, drizzle the oil over all, and season with salt and

pepper. Bake until they're soft, shriveled, and falling apart, 45 minutes to 1

hour. Remove the thyme branches and puree or pass through a food mill. Taste

for salt and season with pepper.

 

 

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Per Serving (excluding unknown items): 497 Calories; 31g Fat (50.5% calories

from fat); 10g Protein; 57g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

96mg Sodium. Exchanges: 11 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0