Shiitake Eggplant Rolls

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* Exported from MasterCook *

 

Shiitake Eggplant Rolls

 

Recipe By :Mary F. Taylor

Serving Size : 4 Preparation Time :0:00

Categories : Celebrations

 

Amount Measure Ingredient -- Preparation Method

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

1 large eggplant -- about 1 1/2 pounds

1 1/2 teaspoons salt

1 tablespoon light sesame oil

1/2 pound soft tofu

2 tablespoons sweet rice vinegar

1 tablespoon rice syrup

5 teaspoons minced garlic

1/4 cup tamari

1/4 cup minced scallions

2 tablespoons peanut or corn oil

4 cups shredded napa cabbage

1 1/2 cups shredded red bell peppers

1/4 cup dried lily buds -- softened in hot water, then drained

and shredded

6 shiitake mushrooms -- softened in hot water, then

drained and shredded

1 1/2 cups grated carrot

1/2 teaspoon toasted sesame oil

2 1/2 cups light vegetable stock

1 1/2 tablespoons red wine vinegar

2 teaspoons minced gingerroot

1/2 teaspoon chili paste with garlic -- (1/2 to 1)

2 tablespoons kuzu + 1 tablespoon cold water

 

Yield: 4 servings * Prep Time: 30 minutes * Cooking Time: 20 minutes

 

This delightful variation on the classic eggplant roulade is festive and

satisfying.

 

1. Wash the eggplant well, then dry it and trim off and discard the stem end.

Slice the eggplant crosswise into 1/4-inch-wide rounds. Place the rounds on a

clean kitchen towel and sprinkle on both sides with 1 teaspoon of salt. Allow

the eggplant to " sweat " for 30 minutes at room temperature.

 

2. Preheat the broiler to high. Pat the eggplant dry. Lightly brush a baking

sheet with light sesame oil, then brush the eggplant slices with the remaining

oil. Place the slices on the baking sheet and broil, turning once, until the

slices are soft and have begun to brown, about 8 minutes. As the slices are

cooked, remove them to a plate.

 

3. Drain the tofu and place it in a bowl with the rice vinegar, rice syrup, 2

1/4 teaspoons garlic, the tamari, and scallions. Mix well with a fork, breaking

the tofu into small pieces so that it resembles large-curd cottage cheese. This

filling may be prepared up to 24 hours in advance.

 

4. In a wok or 12-inch skillet, heat the peanut oil over high heat until hot,

but not smoking. Add the cabbage and toss well. Cook, stirring constantly, until

the cabbage softens. Add the bell pepper, lily buds, mushrooms, and carrot.

Cook, stirring constantly, until all the vegetables begin to soften, about 2

minutes. Remove them from the heat, stir in the sesame oil, and set aside.

 

5. In a 2-quart saucepan, combine the stock, wine vinegar, remaining 2 1/2

teaspoons garlic, and ginger. Bring to a boil, then reduce the heat slightly and

cook, stirring occasionally, for 5 minutes. Stir in the chili paste with garlic.

Combine the kuzu with water and stir it into the stock. Bring to a boil, just to

thicken.

 

6. Preheat the oven to 375F. Cover the bottom of a 9- by 13-inch baking pan with

a thin layer of sauce. Place the eggplant slices on a work surface and fin each

with a strip of the tofu filling. Cover with a thin layer of the cabbage

mixture. Roll the slice of eggplant around the filling so that its edges

overlap. Place each roulade in the casserole, seam side down, lining the

roulades up so their edges touch. Pour the remaining sauce over the roulades.

Bake the roulades, covered, in the center of the oven until they are piping hot,

about 25 minutes.

 

 

Source:

" New Vegetarian Classics: Entrees "

Copyright:

" 1995 Mary F. Taylor "

 

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Per Serving (excluding unknown items): 73 Calories; trace Fat (3.8% calories

from fat); 2g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

821mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Other

Carbohydrates.

 

 

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