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Receta Regional Italian Eggplant Rolls
by Global Cookbook

Regional Italian Eggplant Rolls
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Ingredientes

  • 6 x egg plants - slice off 1 section of skin, then slice first, lengthwise in 1/4" thick slices.
  • 500 gm mozzarella - cut into large bite sized chunks
  • 1 c. basil - roughly torn
  •     parmesan - grated
  •     salt
  •     frying oil
  •     Sauce
  • 500 gm canned tomatoes - minced roughly
  •     extra virgin olive oil
  • 1 x clove garlic
  • 1 handf basil
  • 1 pch salt

Direcciones

  1. Sauce method:To make sauce - brown garlic in oil, add in canned tomatoes, simmer for 20 min then add in basil and salt.
  2. Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry.
  3. Fry in oil till golden brown, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella.
  4. Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170 C for 20 min.