Cook Chatty Cathy
New member
Mama this one is a definite make for my eggplants & fresh Basil (which is coming out my ears) and this looks absolutely delicious, thanks for sharing!
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Need vegetable ideas
- Thread starter Cook Chatty Cathy
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Mama this one is a definite make for my eggplants & fresh Basil (which is coming out my ears) and this looks absolutely delicious, thanks for sharing!
Mama Mangia
Super Moderator
Don't forget to make some pesto with all that basil!
enjoy!!
enjoy!!
K
KYHeirloomer
Guest
I do a variation of those rolls I call eggplant puffs.
Prep the thin eggplant slices as Mama says, by salting and draining.
Without flouring them, drop the dried eggplant into medium-hot oil, just long enough to tenderize them. Think of it as eggplant confit. Drain the slices on a rack set over a paper towel-lined pan.
Meanwhile slice some onions and red bell peppers. Cook them slowly in a little olive oil mixed with paprika, until they are very soft and tender.
While the onions & peppers cook, make some cheddar mashed potatoes. I happen to like the white cheddar for this application, but I don't think it really matters.
Once everything is ready, prepare a two-bowl breading station. First bowl is an egg wash, made with a lot of hot sauce. Second is Panko crumbs.
To assemble, lay down an eggplant slice, narrow end towards you. Spread some of the mashed potatoes in a row maybe an inch or so wide. Top them with some of the onion/pepper mix. Roll the eggplant. Using the potatoes like mortar, fill in the crevasis on each end of the roll.
Dip the roll in the eggwash, then roll in the Panko crumbs. Lay out on a baking sheet, seam side down, and chill at least a half hour.
Deep fry at 350-376F until golden brown and crisp.
Prep the thin eggplant slices as Mama says, by salting and draining.
Without flouring them, drop the dried eggplant into medium-hot oil, just long enough to tenderize them. Think of it as eggplant confit. Drain the slices on a rack set over a paper towel-lined pan.
Meanwhile slice some onions and red bell peppers. Cook them slowly in a little olive oil mixed with paprika, until they are very soft and tender.
While the onions & peppers cook, make some cheddar mashed potatoes. I happen to like the white cheddar for this application, but I don't think it really matters.
Once everything is ready, prepare a two-bowl breading station. First bowl is an egg wash, made with a lot of hot sauce. Second is Panko crumbs.
To assemble, lay down an eggplant slice, narrow end towards you. Spread some of the mashed potatoes in a row maybe an inch or so wide. Top them with some of the onion/pepper mix. Roll the eggplant. Using the potatoes like mortar, fill in the crevasis on each end of the roll.
Dip the roll in the eggwash, then roll in the Panko crumbs. Lay out on a baking sheet, seam side down, and chill at least a half hour.
Deep fry at 350-376F until golden brown and crisp.
Cook Chatty Cathy
New member
Wow Brook there sound so yummy!!! Thanks for sharing!