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INVOLTINI DI MELANZANE
- Eggplant rolls with sun-dried tomatoes
and goat cheese
1/4
cup chopped sun-dried tomatoes (not oil-packed)
1/2 cup water
1 large eggplant (about 2 pounds)
1/2 cup olive oil or vegetable oil
2 cups crumbled chèvre (goat) cheese
(8 ounces)
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon salt
Olive or vegetable oil, if desired
Fresh basil leaves, if desired
Mix
tomatoes and water. Let stand 30 minutes;
drain.
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Heat
coals or gas grill for direct heat. Peel eggplant;
cut into 1/4-inch slices. Brush oil on both sides
of slices. Cover and grill eggplant 4 to 6 inches
from medium heat 5 to 6 minutes, turning once,
until tender but slightly firm; cool.
Mix
cheese, basil, 1/2 teaspoon salt, the pepper and
tomatoes.
Place
eggplant slices on flat surface. Sprinkle with
1/2 teaspoon salt. Spread about 2 tablespoons
cheese mixture over each slice; press lightly
into eggplant. Roll up each slice into "cigar"
shape. Arrange on serving platter. Drizzle with
oil. Garnish with basil leaves.
12
appetizers.
SUCCESS
HINT: Choose an eggplant with skin that is smooth,
glossy and taut with no blemishes or rust spots.
Eggplant is very perishable, so store it in a
cool, dry place and use within a day or two of
purchase, or refrigerate it in the vegetable drawer
for longer storage.
SERVE
WITH: The beauty of this appetizer is that it
is equally delicious hot or cold. To serve hot,
bake rolled-up slices on a cookie sheet at 375°F
for 4 to 5 minutes. Serve on a bed of warmed tomato
sauce with julienne strips of fresh basil.
1
Serving - 1 Appetizer: Calories: 180 (Cal. From
Fat: 145), Fat: 16g (Sat.: 6g), Cholesterol: 20
mg, Sodium: 350 mg, Carbohydrates: 5g, Protein:
6g.
[
Restaurant Recipes to Enjoy at Home, Betty
Crocker Magazine, February 2001 ]
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