Eggplant Rolls with Roasted Peppers
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComAmount Measure Ingredient -- Preparation Method
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Olive oil
5 or 6 Japanese eggplants, cut into 1/4-inch -- thick slices
4 ounces semisoft cheese, such as fresh mozzarella, -- asiago or
Monterey jack, chilled
2 large red bell peppers, roasted and cut into jul
4 cloves garlic -- thinkly sliced
4 tablespoons balsamic vinegar
Kosher salt
Black pepper in a mill
2 tablespoons minced Italian parsley
DIRECTIONS:
Preheat the oven to 350ฐF.
Pour a thin layer of olive oil on a baking sheet. Arrange the eggplant slices on
top, and drizzle each slice with a little more olive oil. Bake the eggplant
until it is soft, creamy, and slightly golden, 20 to 25 minutes. Remove the
eggplant slices from the oven, transfer them to absorbent paper, and allow them
to cool.
Cut the cheese into thin slices, and set a slice on each piece of eggplant. Roll
the pieces lengthwise, and set the rolls aside. In a small bowl, toss together
the peppers, garlic, and 3 tablespoons of the vinegar.
To serve, place the pepper mixture on a serving platter and arrange the eggplant
rolls on top. Season with salt and pepper, scatter the parsley over all, drizzle
with the remaining 1 tablespoon vinegar, and serve immediately.
