roulade of peppers and eggplant

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Roulade of Peppers and Aubergines

 

Recipe By :Ireland Times 2001-12

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Entertaining

 

Amount Measure Ingredient -- Preparation Method

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

4 red peppers

2 large Eggplant (aubergines) -- stalks removed

Olive oil

Salt and pepper

30 basil leaves -- torn into bits

3 garlic cloves -- peeled and thinly sliced

Balsamic vinegar

FOR ACCOMPANIMENT:

goat cheese

cream

 

1. Grill the peppers. When they have blackened on all surfaces put them into a

bowl, covered with a plate (this is easier than using a plastic bag, and as the

peppers cool the juices collect neatly in the bottom of the bowl). When cool,

peel and de-seed the peppers.

 

2. Meanwhile, slice the aubergines lengthways as thinly as possible. Heat olive

oil in a large frying pan to a depth of about 0.5 cm (quarter inch) until very

hot but not smoking. Add the aubergine slices and fry until golden brown on both

sides, adding more oil if necessary. Remove the slices and drain on absorbent

paper as you proceed.

 

3. On a spacious work-surface, lay out a large sheet of Clingfilm. In the

middle, make a rectangle with the aubergine slices, taking care that they

overlap each other slightly. Season lightly with salt and pepper. Evenly

distribute the basil leaves and slivers of garlic over the aubergine slices.

Sprinkle lightly with balsamic vinegar and cover with the pieces of pepper.

 

4. By lifting the edge of the Clingfilm carefully form the ingredients into the

shape of a swiss roll, taking care not to trap the Clingfilm inside. Tuck the

leading edge of the film underneath the formed roll, twist the ends together

like a Christmas cracker and turn in opposite directions. This will tighten and

firm up the roll. Refrigerate for at least 6 hours, preferably overnight. Yield

is approximate.

 

To serve, take a sharp serrated knife and cut, with Clingfllm intact, into

slices at least 2.5 cm (1 inch) thick. Using a fish slice, carefully transfer

each slice to individual serving plates. Only now should you remove the collars

of Clingfilm.

 

 

Mrs Bourke serves the roulade with some softened goats' cheese - simply whisk

the cheese with some cream - and a basil-flavoured oil. The technique described

here comes from Simon Hopkinson, and it is invaluable because it can be made the

day before.

 

Description:

" Make ahead "

Cuisine:

" Vegetarian "

Source:

" Hazel Bourke, Assolas House, near Kanturk "

S(Archived):

" http://www.ireland.com/events/christmas/recipes/veggie2.htm "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 384 Calories; 3g Fat (5.2% calories from

fat); 14g Protein; 90g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 16 1/2 Vegetable.

 

NOTES : The Roulade of Peppers and Aubergines is A modern vegetarian classic: an

Australian idea which has been adopted In the UK by chefs such as Hazel Bourke,

of Assolas House, near Kanturk, who found this was the one dish prepared during

the year which she could not take off the menu.

 

Nutr. Assoc. : 0 3234 0 0 0 0 0 0 0 0

 

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