These impressive and colourful vegetarian bites can be made well ahead of time. Use either oil-packed or reconstituted dry sun-dried tomatoes.
- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 2 eggplants (about 1 lb/500 g each)
- 1 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 10 oz goat cheese
- 1/2 cup chopped sun dried tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup whipping cream
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar
MethodCut eggplants lengthwise into 1/4-inch (5 mm) thick slices, discarding outer slices with skin. Sprinkle all over with salt; 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.)
Nutritional facts Per piece: about
- Sodium 87 mg
- Protein 2 g
- Calories 43.0
- Total fat 3 g
- Potassium 59 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0