Saturday, August 22, 2009
Many of you may not know, but I have a healthy eating blog where you can find low fat, vegetarian recipes! Since I work at Spectrum and teach, I rarely get time for my artwork, so have been expressing my creativity in the kitchen recently. Below is a newly acquired recipe that I am trying this week. To find more of my collected recipes, Click HERE!
by Mary Lake
1 large eggplant
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes (if using can, drain liquid)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Fresh ground pepper to taste
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
White Bean Puree
1 15oz can of cannellini beans
1/4 cup pine nuts
2 garlic cloves, peeled and chopped
1/4 extra virgin olive oil
1 tablespoon lemon juice
1.4 teaspoon salt
fresh ground pepper
1 teaspoon fresh herbs (oregano, thyme, and basil are nice)
1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs
Rinse the eggplant, cut off the top and bottom ends so that the eggplant can stand vertically on a cutting board. With a long knife, cut it vertically into slices 1/8-1/4 inch thick. The first and last slices will have too much skin for easy rolling; discard them or save them for stew. Choose your best 8 slices and gently rub both sides with salt. Place them in a colander in the sink and allow them to drip for 30 mins. This tenderizes the eggplant and removes its bitterness.
While the eggplant sits, prepare the tomato sauce. Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 mins. Add the tomatoes, red pepper, salt and black pepper. Lower heat and simmer 15 mins, breaking tomatoes apart with the back of your spoon. Stir in basil and simmer over very low heat while you prepare the rest of the ingredients.
Preheat the oven to 350 degrees and return to your eggplant slices. Rinse them under the faucet and pat them dry. Brush both sides with olive oil and place on the baking sheet. Roast for 20 mins, until the thinner parts of the slices are golden brown.
While the eggplant roasts, prepare the white bean puree. Put all of the ingredients in a food processor and puree until uniform and smooth. When the roasted eggplant slices are cool enough to handle, assemble the rolls. Thinly spread about 1 tablespoon of white bean puree on the eggplant slice then lay the 3-4 zucchini matchsticks across one end. Beginning at that end, roll up the eggplant slice and place it in the baking dish, seam side down. When all of the rolls are in place, spoon the tomato sauce over them and top with bread crumbs. Bake for 25-30 mins , until the breadcrumbs are golden. Serves 4.