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Eggplant Rolls Recipe

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Eggplant Rolls


This recipe for Eggplant Rolls, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Monday, November 3, 2008


1 large Eggplant, thinly sliced lengthwise
20-30 fresh basil leaves
1/3 c. julienne sundried tomatoes, packed in oil
4 oz herbed separable cheese (Boursin for example)
Salt and Pepper
Olive Oil

Preheat oven to 400 degrees. Lightly drizzle both sides of the eggplant with olive oil and sprinkle with salt and pepper. Place on baking sheet in a single layer. Bake for about 10 minutes, or until eggplant is tender, turning eggplant halfway though baking time.

Let the eggplant cool to room temperature before assembling the rolls. Take one eggplant slice and spread on a very thin layer of the cheese. Layer on a few basil leaves. Top the basil leaves with about 5-7 sundrued tomato pieces, depending on the size of the eggplant. Starting with the end closest to you, roll the eggplant up. Continue process until all the eggplant slices have been layered and rolled. Chill for 30 minutes before serving.

Note: If the roll is too large, you may want to cut it in half to make bite sized pieces.




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