Eggplant Rolls with Goat Cheese and Sun-Dried Tomatoes
17 people added this to their Recipe Box
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 |
These impressive and colourful vegetarian bites can be made well ahead of time. Use either oil-packed or reconstituted dry sun-dried tomatoes.
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.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Cocktail Party; Vegetarian; Appetizers; Eggplant; Goat Cheese; Sun-dried tomatoes; Bake; Make-Ahead;
Related content
-
Quinoa Dolmades with Tahini Yogurt Sauce
This is a vegetarian take on a traditional Greek and Turkish finger food. Grape leaves are...
-
Mini Panettone Cookies
These cookies have all the flavour of the classic Italian festive bread.
-
Marzipan-Stuffed Christmas Dates
Use plump, sweet Medjool dates for these simple no-bake four-ingredient treats. When decoratively...
-
Endive Spears with Grapes, Gorgonzola and Hazelnuts
Just a few ingredients are all you need to create an elegant appetizer.
