Friday, June 1, 2012

Egg Plant Rolls

Last weekend, Mary brought me to an exquisite Greek restaurant in Nicosia for lunch.  We ordered a couple of amazing appetizers for lunch.

Spinach Mille Feuille with cheese and walnut

Rocket Salad with mushrooms

Zuchinni stuffed with cheese

And my favouriate of the lot was Eggplant Roll

Eggplant is one of my absolute favourite "greens" to eat and after this amazing meal last weekend, all i could think about was eggplant rolls for many days.  I decided to attempt a Meaty version of this egg plant roll with whatever I can find in the fridge.

Ingredients  (Serves 2)

A handful of Mince pork
1 Eggplant
1 medium size onion Chopped
1 teaspoon tapenade
Tomato puree diluted with a little water to form a nice thick tomato sauce
1 teaspoon homemade chilli puree (blend of Chilli, lime, garlic, salt)
1 chopped Fresh tomatoes
Halloumi cheese
Grated feta (We ran out so I just used some random grated cheese in the fridge)
Chopped cilantro
A dash of oregano
A dash of salt to taste

How to make

Heat pan with olive oil and Heat Oven
Sauteed chopped onions with Tapenade and oregano till caramalized
Add in mince pork and stir fry till 3/4 cooked
Add in half of the chopped tomatoes
Add in tomato diluted puree.  Cook on low heat for 20mins and Add Cilantro and let it simmer.
Slice eggplant to about 1cm thickness

Drizzle baking pan with olive oil, Lay the eggplant on the baking pan,  drizzle more oil and sprinkle some seasalt.  Bake till it's soft but not too soft.  U have to be able to roll them

Fill eggplant with meat sauce, fresh tomatoes and sprinkle on some cheese.  Roll.

Lay out rolled eggplants in a baking tray, fill up pan with remaining sauce and a slice of halloumi cheese on top of each roll.  Bake for 10-15mins.

Serving suggestion

Bon Appetit
Monica Eng

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