VCE: Eggplant Rollatini with Corn Bread Stuffing

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* Exported from MasterCook *

 

Eggplant Rollatini with Corn Bread Stuffing

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 large globe eggplants, about 3 pounds in all

Salt

Corn Bread Stuffing

Red Wine Tomato Sauce

1/3 cup olive or vegetable oil -- (about, as needed)

Chopped marjoram, basil, or parsley

 

Slice the eggplant no thicker than 1/3 inch or they'll be difficult to roll

later. Sprinkle both sides with salt and let stand an hour. Rinse and blot

dry. Meanwhile, prepare the stuffing and the sauce if you haven't already.

 

Brush the eggplant with oil and grill, bake, fry or broil on both sides until

tender. They should be flexible, but if they're dry looking, don't worry. Just

stack them on top of each other as they finish cooking-the heat will soften

them.

 

Mound about 2 tablespoons stuffing at the widest end of each piece, roll into a

cylinder, and secure with a toothpick. Place seam side down in a lightly oiled

baking dish large enough to hold the eggplant rolls in a single layer. Cove the

dish with aluminum foil.

 

When ready to eat, preheat the oven too 400ºF. Bake until the eggplant rolls

are heated through, about 25 minutes. Spoon a little sauce on each plate and

set the rolls on top. Remove the toothpick and garnish with the chopped herb.

 

Makes 10 to 12 rolls, serving 4 to 6.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/19/01 "

Copyright:

" 1997 by Deborah Madison "

 

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Per Serving (excluding unknown items): 1014 Calories; 58g Fat (52.2% calories

from fat); 19g Protein; 101g Carbohydrate; 15g Dietary Fiber; 164mg Cholesterol;

952mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 0

Non-Fat Milk; 11 Fat; 1/2 Other Carbohydrates.

 

NOTES : A substantial dish for fall when the weather starts to get nippy. An

experienced cook can make this from scratch in about 2 hours, but I always like

to have something done ahead, such as the corn bread or the sauce.

Nutr. Assoc. : 535 0 0 0 986 0

 

 

* Exported from MasterCook *

 

Corn Bread Stuffing

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Breads by Hand

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 onion -- finely chopped

1 tablespoon chopped sage or 1 teaspoon dried

1/2 teaspoon dried oregano

2 cups crumbled Basic Corn Bread

1 egg

Salt and freshly milled pepper

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/19/01 "

Copyright:

" 1997 by Deborah Madison "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2412 Calories; 130g Fat (48.2% calories

from fat); 51g Protein; 263g Carbohydrate; 16g Dietary Fiber; 656mg Cholesterol;

2573mg Sodium. Exchanges: 13 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1

Non-Fat Milk; 23 1/2 Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3403 0 0 0 0

 

 

* Exported from MasterCook *

 

Red Wine Tomato Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 64

Serving Size : 1 Preparation Time :0:00

Categories : Sauces and Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 small onions

finely minced or grated

2 small bay leaves

6 thyme sprigs or 1/2 teaspoon dried

1 teaspoon dried oregano

1 teaspoon dried savory

1 pinch red pepper flakes

3 large garlic cloves -- minced

1 cup dry red wine

28 ounces canned crushed tomatoes in puree

Salt and freshly milled pepper

 

Makes about 4 cups.

 

Use this as seasoning as well as a sauce. Stir a spoonful into hearty

grain dishes, serve with Herb-Crusted Tofu and Lentil and Caramelized Onion

Croquettes, or toss with pasta and chickpeas for a substantial cold-weather

pasta.

 

Heat the oil in a wide skillet. Add the onions, herbs, and pepper flakes

and cook over medium heat, stirring frequently, for 15 minutes. Add the

garlic during the last few minutes. Raise the heat, add the wine and 1/2

cup water, and simmer until reduced by half, 12 to 15 minutes. Add the

tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened,

about 35 minutes. Taste for salt and season with pepper.

 

Variation with Olives: This sauce is good with sturdy pasta, such as

rigatoni, and grilled or fried polenta. Pit and finely chop 1/3 cup

Kalamata, Nicoise, or oil-cured olives. Add them for the last 20 minutes

of the cooking along with 1 tablespoon capers and 2 tablespoons chopped

parsley.

 

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 769 Calories; 30g Fat (39.5% calories

from fat); 17g Protein; 86g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

1208mg Sodium. Exchanges: 0 Grain(Starch); 15 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 227 0