Это предварительный просмотр рецепта "Eggplant Rollatini With Three Cheeses".

Рецепт Eggplant Rollatini With Three Cheeses
by Global Cookbook

Eggplant Rollatini With Three Cheeses
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 2 1/2 lb Eggplants peeled, and sliced lengthwise into 1/4" slices Salt as needed
  • 1/2 lb Feta cheese
  • 1 c. Whole-lowfat milk ricotta
  • 1 lrg Egg beaten lightly
  • 3/4 c. Freshly-grated Parmesan
  • 1 Tbsp. Fresh lemon juice
  • 1/4 c. Chopped fresh parsley leaves plus
  • 1 Tbsp. Chopped fresh parsley leaves
  • 1/2 c. Chopped scallions Oil for brushing

Инструкции

  1. Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 min. In a food processor chop fine the feta, add in the ricotta, the egg, 1/2 c. of the Parmesan and the lemon juice and blend the mix till it is smooth. Add in 1/4 c. of the parsley and the scallion and process the mix for 10 seconds.
  2. Transfer the eggplant slices to paper towels and pat them dry. Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil. Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 min, or possibly till they are browned lightly on both sides. Transfer them to paper towels to drain and cook the remaining slices in the same manner.
  3. Put 2 Tbsp. of the cheese mix at a short end of each slice and roll up the slices to enclose the filling.
  4. Spread 1/4 c. of the sauce in a 10- by 7-inch baking pan and arrange the eggplant rolls in one layer on the sauce. Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 c. Parmesan.
  5. Bake the rollatini in a preheated 350 degree oven for 30 to 40 min, or possibly till they are heated through, and sprinkle them with the remaining 1 Tbsp. parsley.
  6. This recipe yields 4 servings.