Stuffed Eggplant and Herb Rolls (*indicates OPFM item) Ingredients *2 to 3 eggplants (about 3¾ pounds) Salt, pepper *1/2 cup olive oil *1 1/2 cups walnut halves (about 1 pound) *2 garlic cloves, minced (1 tablespoon) 1/2 teaspoon white or red wine vinegar *1/3 cup chopped onion Scant ¼ teaspoon ground coriander *1 small dried hot pepper, or cayenne to taste *1/2 cup packed chopped basil *1/3 cup packed chopped fresh Italian parsley Directions 1. Cut the stem end off the eggplant and slice lengthwise into three eighths inch thick slices. Sprinkle both sides with a little coarse salt and pepper and rub the seasoning into the slices. Set aside for 10 minutes, then rinse the slices and pat dry. Set aside. 2. Heat a grill or grill pan over medium-high heat. Brush the eggplant slices on both sides with oil. Grill on both sides until softened and lightly browned, about 1 minute per side; check often to prevent burning. Remove to a parchment-lined baking sheet. 3. Grind the walnuts to a fine powder in a food processor. Add the garlic, vinegar, onion, coriander, one-half teaspoon salt, pepper (or cayenne), cilantro and parsley and combine to make the filling. Taste and adjust the seasoning if desired. This makes a generous cup filling. 4. Lay the eggplant slices on a work surface and place 1 to 2 tablespoons filling at the base (the amount of filling will depend on the type and thickness of the eggplant). Carefully roll from the bottom into a compact roll. Place on a serving platter decorated with fresh greens. Yields: about 18 rolls.
Posted on: Wed, 07 Aug 2013 02:01:53 +0000
Trending Topics
Recently Viewed Topics
© 2015