Eggplant Rolls with Goat Cheese and Sun-Dried Tomatoes
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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
| 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
-
2 large eggplants, (about 1 lb/500 g each)
1-1/2 tsp salt
3 tbsp extra-virgin olive oil
10 oz goat cheese
1/2 cup chopped sun dried tomatoes
1/4 cup chopped fresh basil or fresh parsley
1/4 cup whipping cream
1/2 tsp pepper
1 tbsp balsamic vinegar
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.)
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.)
Tags:
Cocktail Party; Vegetarian; Appetizers; Eggplant; Goat Cheese; Sun-dried tomatoes; Bake; Make-Ahead;
Source:
Canadian Living Holiday Cookbook: Fall 2009
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