Eggplant Roll Recipe

Eggplant Roll Recipe

Ingredients: 

1 eggplant
Salt
Butter
Tomato sauce
Fatty Cream
Grated hard cheese (in the original — Parmesan)
Ingredients for filling:
Breaded or breadcrumbs
250 gr ricotta
1 lemon zest
Juice of half a lemon
1 tsp. Chopped thyme leaves
1/4 tsp. Salt

Preparation:

Eggplant cut into thin strips. It should be about 12 «petals». On both sides, sprinkle the petals with salt, layer them in a colander and leave for an hour. Squeeze out the eggplant liquid and pat them in paper towels. At the bottom of a deep large pan or pots, heat 2-2.5 cm of oil in the oven. Fry 3-4 eggplant petals for 3-4 minutes. Tongs get them out of the oil and put in a colander or on a pillow of paper towels to remove excess fat. Repeat with the rest of the eggplant.
While they are fried, prepare the filling. In a bowl, mix the rusks with ricotta, zedra, juice, thyme and salt. Heat the oven to 210 degrees. In a dish for baking, put the tomato paste in a thin layer. On one edge of the petals of fried eggplant lay a spoonful of stuffing, twist the roll. In the same way, twist the rest of the eggplant. All rolls lay with a seam down on a dish on tomato paste. For each, put a spoonful of cream. Bake for 20-25 minutes until rolls darken at the edges and slightly caramelize. Sprinkle with grated cheese before serving.

Eggplant Roll Recipe

Eggplant Roll Recipe

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