Recipes
Mediterranean Eggplant Rollatini
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 2 lb. eggplant
- 1 c. olive oil
- 2 c. cooked lima or fava beans
- 1 pkg. PARSLEY
- ½ pkg. MINT
- 2 cloves garlic, minced
- 2 tsp. fresh lemon juice
- 1 c. shredded ricotta salata cheese
- ½ c. sour cream or yogurt
- 1 c. shredded mozzarella
Instructions:
Slice eggplant lengthwise from the bottom into ⅓ in. slices. Lay flat on baking sheet and sprinkle with sea salt. Let sit for at least 30 minutes to draw out the bitter juices. Pat dry and lightly grease baking sheet with olive oil. Place slices on baking sheet then brush with olive oil. Season with salt and pepper.
Roast slices in oven for 15 minutes. Carefully loosen each slice and set back on baking sheet to cool until easy to handle. Reduce oven temperature to 350˚F.
Filling: In food processor, blend the beans, fresh herbs, garlic, lemon juice, ⅔ c. olive oil, cheese and sour cream until a wet paste forms. Spread heaping 3 tbsp. filling on each eggplant slice and roll up. Place seam side down in olive oil greased 8 in. square pan. Top with mozzarella. Bake at 350˚F
for 30 min. Serve with fresh chopped tomatoes and slivered herbs. Makes 5-6 servings.
Shenandoah Growers suggests:
A deep Rosé will enhance the balancing of flavors.