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Roasted Eggplant Rolls Stuffed with Chvre on a Roasted Red Pepper Sauce
Roasted Eggplant Rolls Stuffed with Chèvre on a Roasted Red Pepper Sauce.html

Roasted Eggplant Rolls Stuffed with Chèvre on a Roasted Red Pepper Sauce

March/April 2013

From Gail Norton

When I run into people I’ve catered for in the past, their eyes usually roll in ecstasy as they reminisce about this dish. It’s luscious and full of flavours that seem to haunt everybody’s food dreams. Chèvre is crumbly, so it needs the whipping cream and olive oil to moisten it and create a creamy filling. Both the sauce and the rolls can be made in advance and reheated prior to assembly.

2 medium eggplants

salt

olive oil

Cheese Filling:

8 oz. chèvre

2 garlic cloves, minced

1 green onion, minced

6 leaves basil, julienned

zest of one orange, minced

salt and pepper, to taste

1-2 T. whipping cream

1-2 t. olive oil

Sauce:

1 T. olive oil

1 T. butter

4 red peppers, roasted, peeled and cut into small pieces

1 medium onion, chopped

2 garlic cloves, minced

1 c. rich chicken broth

4 tomatoes, chopped

olive oil and butter

whole basil leaves for garnish

Slice the eggplants lengthwise into slices about 1/4-inch thick, put them in a colander placed over a large bowl, and generously sprinkle them with salt. Allow the eggplant to drain for at least 30 minutes and for as long as 2 hours.

Preheat the oven to 400°F. Generously brush a cookie sheet with olive oil and place the eggplant in the oil, flipping the slices so that both sides are oiled. Bake them until one side is slightly crispy, about 5 minutes, flip each piece, and brown the other side.

Mix together the filling ingredients. Add just enough whipping cream and olive oil to bind the mixture.

Place 2 generous T. of the mixture at the end of each eggplant slice and roll the slices up. The moisture from the eggplant and the olive oil should make them hold together, but if not, use a toothpick. Place the rolls on a cookie sheet, laying them horizontally.

To make the sauce, heat the olive oil and the butter in a frying pan and sauté the roasted
peppers, onions and garlic until they’re soft. Add the stock and reduce it to a syrupy consistency.

At this point, put the rolls back in a hot oven for about 3 minutes to heat them briefly. Make sure not to heat them so much that the cheese filling begins to melt and run out. Add the tomatoes to the pan of roasted red pepper sauce and heat the mixture through.

For each serving, put some of the sauce on a plate, top with 2 rolls and garnish the rolls with a whole basil leaf. Serves 4 to 6.


Vegetables and Salads