Introduction: Eggplant Rolls
I love eggplant!
I eat eggplant so much that I try to make different recipes to keep everyone else interested as well.
You will need:
A big eggplant!
cheese or jam
salt and pepper
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Eggplant Slices
This is probably the hardest part.
Since this is a big eggplant, a regular mandolin is not going to do the work.
Cut the eggplant in half, vertically.
Take one half and place it flat against the cutting board.
Take a big knife, and carefully cut out slices starting from the bottom to top (closest to the board first) .
Try to make them the same with, and try no to cut yourself!
Step 2: Filling
You can use anything you like.
I used light mozzarella cheese, and jam for others.
Place the cheese and the small end of the eggplant and roll!
Rolling will be easier if you have thinner slices.
If you have thick slices, use wooden sticks to hold them in place while they cook.
Step 3: Placement
Place all the rolls with the edge facing down on a Pyrex with olive oil on the bottom.
Step 4: Seasoning
Once you have the rolls in the Pyrex, add the seasoning.
I used olive oil, garlic salt, paprika, pepper and fresh garlic on each roll.
Step 5: Tomato
I wanted to make them a little different than the classic covered in sauce.
Instead i added a slice of tomato to each roll.
Step 6: Bake
Preheat the oven to 375.
Bake for about 40 minutes or until the eggplant is soft and the cheese has melted.
Presentation wise, I was not that successful, but the flavor is great!
The eggplant was soft and crunchy toasted cheese on the edges!
Participated in the
Play With Your Food Challenge