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Eggplant Rolls with Goat Cheese and Sun-Dried Tomatoes

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Tested Till Perfect

These impressive and colourful vegetarian bites can be made well ahead of time. Use either oil-packed or reconstituted dry sun-dried tomatoes.

This recipe makes 40 pieces servings

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Nutritional Info
Per piece: about -
cal 43
pro 2 g
total fat 3 g
sat. fat 2 g
carb 3 g
fibre 1 g
chol 5 mg
sodium 87 mg
potassium 59 mg
% RDI: -
calcium 1%
iron 2%
vit A 3%
vit C 2%
folate 2%

Ingredients

Preparation:

Cut eggplants lengthwise into 1/4-inch (5 mm) thick slices, discarding outer slices with skin. Sprinkle all over with sa< arrange in single layer on baking sheets. Place 1 of the sheets on top of the other; top with another baking sheet. Weigh down with heavy cans; let stand for 30 minutes. Pat dry and wipe off pans.

Brush both sides of eggplant with oil; bake on 2 large parchment paper–lined baking sheets in 400°F (200°C) oven, turning eggplant once, until golden and softened, about 25 minutes. Let cool.

Meanwhile, in bowl, mash together cheese, tomatoes, basil, cream and pepper; set aside.

Brush 1 side of eggplant with vinegar; cut each slice in half crosswise. Place scant 1 tbsp (15 mL) filling at cut end of each; roll up to enclose stuffing. Arrange, seam side down, on platter. Serve chilled or at room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)


Source:

Canadian Living Holiday Cookbook: Fall 2009

 
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