Eggplant RollsFrom dond 5 years ago
- 2 eggplants, about 1 lb. each shopping list
- 1½ tsp salt, plus salt, to taste shopping list
- 2 red bell peppers shopping list
- ¼ cup lightly toasted panko shopping list
- ¾ cup grated pecorino-romano cheese shopping list
- 1 Tbsp pine nuts shopping list
- 4 Tbsp extra-virgin olive oil shopping list
- 2 garlic cloves, minced shopping list
- Freshly ground pepper, to taste shopping list
- About 16 fresh basil leaves shopping list
- white wine vinegar, to taste shopping list
- 1 Tbsp minced fresh flat-leaf parsley shopping list
How to make it
- Trim eggplants, then cut lengthwise into slices ⅓ inch thick. (You should have 10 to 12 slices) Use only the 8 largest slices.
- Arrange them on a rack.
- Sprinkle 1½ tsp salt over the slices. Let stand for 2 hours. (The slices will exude moisture) Pat dry with paper towels.
- Note: Don't skip this step. You want the eggplant to give off as much moisture as possible before you work with it. Otherwise, you're going to have some really soggy rolls.
- Bring a large pot of salted water to a boil. Working in batches, add eggplant slices and cook until supple enough to roll easily, 5 to 6 minutes. Don't overcook. Using tongs, transfer to a kitchen towel to drain.
- Meanwhile, roast your red peppers. I generally just hold them with tongs over an open flame until the outsides are blackened completely. Then I put the blackened peppers inside a paper bag, close the bag, and let them cool. The blackened skins will slide off easily and the seeds will come out with no trouble.
- You can also broil the peppers, let them cool, and then peel and seed them. I never do this because it just means I will have another pan to wash.
- Chop the cooled, skinned, seeded peppers.
- In a small bowl, combine the chopped peppers, Panko, ¼ cup pecorino-romano, pine nuts, and 1 Tbsp olive oil. Stir to mix well.
- In a small pan over medium-low heat, warm 1 Tbsp olive oil. Add garlic and sauté 1 minute. Add to the bell pepper mixture. Season generously with salt and pepper.
- Preheat oven to 375°F. Oil a baking dish large enough to accommodate eggplant rolls in a single layer.
- Arrange eggplant slices on a work surface. Divide stuffing evenly among slices, spreading in a thin layer. Tear basil leaves into small pieces and scatter evenly over stuffing. Roll up each slice into a cylinder, then arrange, seam sides down, in prepared dish.
- Drizzle rolls evenly with the remaining olive oil and sprinkle lightly with vinegar.
- Bake until eggplant is completely tender when pierced, about 1 hour. Remove from the oven and sprinkle evenly with the remaining ½ cup pecorino-romano and with parsley.
- Serve hot or warm. Makes 8 rolls; serves 4.