Eggplant rollups
March 28th 2010 Posted at Vegetable Dishes
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Cut eggplant lenghthways – about 8mm wide, and throw into boiling salted water.
Try to hold it down under the water with a spoon.
After about 8 minutes (until softened but not cooked)
Take them out – put on chopping board on top of each other in rows
Use another chopping board to place on top – and keep it there so all water is squeezed out (for at least 6 hours, preferably overnight)
Treat it like pancakes – stuff with whatever you want….
*mince meat & tomato
*Neufchatel or philly cheese, softened spinach, garlic, salt to taste, 3 tbsp breadcrumbs, 1 tbsp cornflower, season with pepper salt etc. Quite a bit of garlic – as much as you can handle to taste. Optional – fetter cheese for stronger flavor.
spread over the eggplant and roll up
On baking dish place oil.
When rolled up ensure the join of the roll up is on the bottom facing the tray, Spread oil on trays and on top of rollups. Sprinkle with Parmesan. Cover with baking paper and alfoil before placing in oven.
Bake for 45 minutes, begin on 170 – then 150.
Keep checking frequently with a toothpick to see it is not too crunchy.
They will look a light gold colour when ready.