HOLIDAYS
HOLIDAYS
Recipe from Jeanne Benedict's Sophisticated Entertaining.
Japanese eggplant may be labeled as "baby eggplant" in your grocery store as they are miniatures of the big Aubergine. You can go overboard on the food-to-guest ratio with these as they are tiny and scrumptious.
Ingredients
- 10 Japanese eggplant, washed
- Salt and pepper
- 1 (8 oz.) package cream cheese
- 1 (4 oz.) package goat cheese
- 1 Cup sun-dried tomatoes
Steps
- Cut green stems off eggplants. Slice eggplants lengthwise into wafer thin strips.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Place eggplant strips flat in pan and sear each side for 2- 4 minutes or until eggplant appears translucent. Season with a dash of salt and pepper. Remove eggplant to paper towels and drain excess oil. Repeat process adding 1 tablespoon oil to skillet with every batch. Cool eggplant completely. Cover with plastic wrap and store in the refrigerator until ready to use.
- Place sun-dried tomatoes in a small pot of boiling water for 5 minutes to rehydrate. Cool for 5 minutes and mince. Whip cream cheese and goat cheese until creamy. Stir in sun-dried tomatoes until throughout mixture.
- Place 1/2 teaspoon dollop of goat cheese mixture on wide end of eggplant. Roll up eggplant with cheese inside forming a tiny spool. Secure roll by smearing a dab of goat cheese on loose end of eggplant and adhering end to roll. Stand eggplant roll, cheese side up, on serving platter. Store up to 2 days wrapped in plastic wrap in the refrigerator.Makes about 50 rolls
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