Sautéed Eggplant Rolls by Jacques Pepin

Sautéed Eggplant Rolls

This is a great party dish, perfect on a buffet table. The eggplant can be sautéed and stuffed ahead and the filling mixture changed at will to accommodate leftover meat or fish. The tomato vinaigrette is delicious with the eggplant but also good with poached fish or mixed with a green salad.

Serves 4

Ingredients

  • ¼ cup peanut or canola oil
  • 1 globe eggplant (about 1 pound), cut into 16 ⅜-inch-thick round slices
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 small onion (3 ounces), chopped
  • 2 to 3 large garlic cloves, crushed and finely chopped
  • 3 ounces white or cremini mushrooms, chopped
  • 4 ounces Monterey Jack or Beaumont cheese, grated or coarsely chopped
  • 3 tablespoons golden raisins
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons chopped chives
  • Basil sprig, for garnish

Tomato Vinaigrette

  • 2 tomatoes, peeled, seeded and chopped
  • 1 small onion, chopped
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

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