Eggplant Bundles
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 116 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 23 mg |
| sodium | 163 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 2 |
| vit C | 2 |
| folate | 8 |
The sharpness and piquancy of eggplant and Romano cheese are mellowed with pine nuts and dotted with the sweetness of raisins — a blend of flavours characteristic of Italy's south, particularly Sicily. You can easily double these attractive eggplant packets to serve a crowd.
Ingredients
- 1 eggplant, (about 1 lb/500 g)
- 1/4 tsp salt
- 3 tbsp olive oil
- 1/2 tsp pepper
- 7 dry packed sun dried tomatoes
- 2 tbsp chopped golden raisins
- 2 cups bread crumbs, fresh
- 1/4 cup toasted pine nuts
- 2 tbsp grated romano cheese
- 1 egg
- 10 basil leaves
Preparation
Cut eggplant lengthwise into ten 1/4-inch (5 mm) thick slices; layer in colander, sprinkling with 1 tsp (5 mL) of the salt. Let stand for 30 minutes. Rinse, drain and pat dry; arrange on greased baking sheet. Brush with 2 tbsp (25 mL) of the oil; sprinkle with half of the pepper. Broil, turning once, until golden, about 10 minutes.
Meanwhile, in bowl, pour boiling water over tomatoes and raisins; let stand for 15 minutes. Drain and chop tomatoes finely. In bowl, combine tomatoes, raisins, bread crumbs, pine nuts and cheese. Whisk together egg and remaining oil, salt and pepper; stir into bread-crumb mixture until moistened.
Divide bread-crumb mixture among eggplant slices, placing about 1 inch (2.5 cm) from 1 end. Top mixture with basil leaf. Starting at filled end, roll up, jelly roll style; place, seam side down, in greased 8-inch (2 L) square glass baking dish. Cover with foil; bake in 350°F (180°C) oven until hot in centre, about 20 minutes.
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