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
Method
- Heat about 2 tablespoons of the peanut oil in a large (about 10 inches) nonstick skillet over medium heat. Once hot, add the eggplant in a single layer, sprinkle lightly with salt and pepper, and cook until tender, about 5 minutes on each side. Remove the cooked eggplant to a plate; repeat with the remaining eggplant.
- Heat about 2 tablespoons of the olive oil in a medium (8-to-9-inch) skillet over medium-high heat. Add the onion and cook until translucent, about 1 minute. Add the garlic and mushrooms and sauté for about 2 minutes more. Remove from the heat and let cool.
- In a medium bowl, combine the cooled onion-mushroom mixture, cheese, raisins, Worcestershire, ½ teaspoon of salt, ½ teaspoon of pepper, 2 tablespoons of the chives and the remaining tablespoon of olive oil. Divide the mixture between the 16 slices of eggplant and roll them carefully to form stuffed eggplant rolls.
- To make the vinaigrette, in a medium bowl, combine the chopped tomatoes, onion, vinegar, oil, salt and pepper and stir well to combine.
- Arrange the rolls on a large serving plate and spoon the vinaigrette over the top. Sprinkle with the remaining tablespoon of chives and garnish with the basil sprig. Serve at room temperature.
Nutrition
Nutritional analysis per serving
- Carbohydrates(g) 28
- Protein(g) 14
- Fat(g) 46
- Calories (Kcal) 578
- Sodium (Mg) 437??? (874)
