EGGPLANT ROLLATINNI
1 Eggplant (1lb) there is an online video demonstration of the prep
3T olive oil
Salt & pepper
Preheat oven to 450, line a baking sheet with cooling rack.
Prepare the eggplant by first cutting of the stem, then slice lengthwise into six slices about ¼ “ thick. Lay slices on the baking rack, brush with oil, salt and pepper. Roast for 8min per side, remove from oven, coverwith foil, do not turn off oven.
Combine:
½ C soft goat cheese crumbled (2oz)
¼ C ricotta
1 t frsh lemon juice
½ t lemon zest, minced
¼ t red pepper flks
¼ t koshr salt
Combine ing for filling and set aside
For Sauce:
2 T olive oil
¼ C onion, grated
1 T garlic minced
1 C Roma Tomatoes chppd
1 C red bel pepper chpd
2 T dry white wine
2 t tomato paste
Heat oil in pan over med. Add onion and garlic, cook 1 min. Stir in tomatoes, bell pepper, wine and tomato paste. Cover, reduce heat, simmer 10-12 min stir often.
Puree in food processor with ½ C fresh basil leaves and ¼ C heavy cream. Salt & pepper
Assemble: Spoon about ¼ C sauce in bottom of two small casserole dishes or 2/3 C in a 9x9 bk dish.
Spread 2 T filling on each eggplant slice, roll (from stem end to fat bottom end) andplace them seam side down in bk dish(es). Top with more sauce,4 mozzarella slices and 1 T chpp almonds. Bake 15-20 min.
I've got to figure out how to scan the photos in the mag, gorgeous! Didn't get to photograph ours, disappeared too quick