Baked Eggplant Rolls

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* Exported from MasterCook *

 

Baked Eggplant Rolls

 

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Amount Measure Ingredient -- Preparation Method

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2 eggplant -- about 1 lb. each

1 1/2 tsp. salt -- plus salt, to taste

2 red bell peppers

1/4 cup lightly toasted fine fresh bread crumbs

3/4 cup grated pecorino cheese

1 Tbs. pine nuts

4 Tbs. extra-virgin olive oil

2 garlic cloves -- minced

Freshly ground pepper -- to taste

About 16 fresh basil leaves

White wine vinegar -- to taste

1 Tbs. minced fresh flat-leaf parsley

 

Trim the eggplant, then cut lengthwise into slices 1/3 inch thick. You

should have 10 to 12 slices. Use only the 8 largest slices (reserve the

others for another use). Arrange them on a rack. Using the 1 1/2 tsp.

salt, sprinkle the tops of the slices. Let stand for 2 hours. The slices

will exude moisture. Pat dry with paper towels.

 

Bring a large pot three-fourths full of salted water to a boil. Working in

batches, add the eggplant slices and cook until supple enough to roll

easily, 5 to 6 minutes. Using tongs, transfer to a kitchen towel to drain.

 

Meanwhile, preheat a broiler. Cut the bell peppers in half lengthwise and

remove the seeds. Place, cut sides down, on a baking sheet. Broil until

the skins blacken and blister. Remove from the broiler, cover the peppers

loosely with aluminum foil and let cool for 10 minutes. Peel away the

skins and chop the peppers finely.

 

In a small bowl, combine the bell peppers, bread crumbs, 1/4 cup of the

pecorino cheese, pine nuts and 1 Tbs. of the olive oil. Stir to mix well.

In a small fry pan over medium-low heat, warm 1 Tbs. of the remaining

olive oil. Add the garlic and sauté for 1 minute. Add to the bell pepper

mixture. Season generously with salt and pepper.

 

Preheat an oven to 375°F. Oil a baking dish large enough to accommodate

the eggplant rolls in a single layer.

 

Arrange the eggplant slices on a work surface. Divide the bread crumb

stuffing evenly among the slices, spreading it in a thin layer. Tear the

basil leaves into small pieces and scatter evenly over the stuffing. Roll

up each slice into a neat cylinder, then arrange, seam sides down, in the

prepared dish. Drizzle the rolls evenly with the remaining 2 Tbs. olive

oil and sprinkle lightly with vinegar.

 

Bake until the eggplant is completely tender when pierced, about 1 hour.

Remove from the oven and sprinkle evenly with the remaining 1/2 cup

pecorino cheese and with the parsley. Serve hot or warm. Makes 8 rolls;

serves 4.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series,Classic Pasta at

Home,by Janet Fletcher (Time-Life Books, 1998). "

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Per Serving (excluding unknown items): 839 Calories; 60g Fat (60.6%

calories from fat); 14g Protein; 74g Carbohydrate; 28g Dietary Fiber; 0mg

Cholesterol; 3233mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 14

Vegetable; 11 1/2 Fat.

 

NOTES : These tender eggplant rolls have a savory stuffing of bell

pepper, pecorino cheese and bread crumbs. Serve them

before a pasta with tomato sauce.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0