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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
with Basil and Cheese
Taste the international flavors of igourmet.com
"Gleaming skin; a plump elongated shape: the
eggplant is a
vegetable you'd want
to caress with your eyes and fingers,
even if you didn't know its luscious flavor."
~ Roger Vergé
Recipe of the Day Categories:
Basil, Cheese, Tomatoes
and Olive Oil
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Harvest of Eggplants...
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La Belle Cuisine
Rolls Filled with
Basil and Cheese
the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild,
goat cheese such as Montrachet,
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
basil leaves for garnish
Make the tomato sauce: In a heavy skillet cook the onion in the oil
over moderately low heat, stirring, for 3 minutes, stir in the garlic, and
cook the mixture, stirring, until the onion is softened. Add the tomatoes,
and salt to taste and cook the mixture over moderate heat,
stirring, for 20
minutes. Force the mixture through the fine disk of a
food mill set over a
saucepan and cook the sauce over moderately high heat
for 5 to 10
or until it is thickened to the desired consistency.
the eggplant rolls: With a hand-held slicing device or large sharp
knife cut the eggplant
into 1/4-inch slices. Sprinkle the slices
on both sides with salt and let
them drain in a colander for 30 minutes.
In a bowl stir together the
mozzarella, the goat cheese, and the shredded
basil. Pat the eggplant dry,
arrange one layer of it on the oiled rack of a
broiler pan, and brush it
with some of the oil. Broil the eggplant under a preheated broiler about 4
inches from the heat for 3 to 4 minutes, or until
it is golden. Turn the
eggplant, brush it with some of the remaining oil,
and broil it for 3 to 4
minutes more, or until it is golden. Transfer the
eggplant to a large
platter to cool and broil the remaining eggplant, brush-
remaining oil, in the same manner.
Spread a mounded teaspoon
of the cheese
mixture lengthwise down the
middle of each eggplant slice,
1-inch border at the wide end,
and, beginning at the narrow end,
the eggplant jelly-roll fashion.
Arrange the rolls, seam sides down,
oiled flameproof shallow
baking dish just large enough to hold them
layer and broil them
for 3 minutes, or until the cheese is just melted
the eggplant rolls with a spatula to serving plates, spoon the
sauce over them, and garnish the rolls with the basil leaves.
12 rolls, serving 4 as a first course or 6 as a side dish.
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