Source: Somewhere in Canada Food Market, June 2002
Makes 4 servings.
Preparation time: 45 minutes
Tips: Eggplant rolls may be assemble ahead.
Eggplant Rolls
Pasta Dish or Appetizer
Ingredients
Preparation
1 large eggplant
12 slices fresh mozzarella or mild fresh cheese
24 pimento pepper slices, roasted or canned
12 slices prosciutto, thin slices
fresh or frozen basil leaves
toothpicks for assembly
For the Rolls:
1. Slice eggplant into long thin pear shape sheets, about 1/8 inch thick.
2. Place eggplant slices in a non-corrosive baking sheet brushed with olive oil, brush top of slices also. Place sheet about 8 to 10 inches under broiler to cook/roast eggplant. Turn and roast in both sides.
3. Place on top of each eggplant cooked slice: prosciutto, fresh cheese, 2 slices roasted pimento peppers . Sprinkle with pieces of basil leaves.
4. Carefully roll eggplant to enclose stuffing. Secure with a toothpick.
If to serve as a appetizer, arrange roll in oven proof serving platter. Drizzle with a little olive oil and place in a 300 F degree oven for about 15 to 20 minutes to warm up before serving.
For Pasta dish:
4. In a heavy saucepan, heat remaining olive oil, add garlic and cook for few seconds without scorching. Add tomatoes, slat and pepper to taste and cook at high heat, after 2 to 3 minutes reduce heat to medium, cover and cook for another 5 minutes. Uncover and sprinkle with basil leaves.
5. Cook pasta al dente, drain, toss with about 1 tablespoon olive oil and set aside, in a warm serving platter.
6. Under medium heat, add eggplant rolls to sauce. Toss gently to warm rolls, and moist with sauce but remaining in shape.
7. Pour sauce carefully over cooked pasta placing the eggplant rolls on top. Sprinkle with grated Parmesan cheese. Serve immediately.
For Sauce: ( for pasta dish)
4 tablespoons extra virgin olive oil
4 cups fresh tomatoes, peeled, seeded and diced
4 cloves garlic, minced
freshly grated Parmesan cheese
10 oz linguini, fettuccini or spaghetti pasta, dry
fresh basil leaves, chopped
