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Eggplant Roll-Ups Recipe

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

Contributor:  
Contributor:  
Patricia Donlon
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1 zucchini, cut into matchstick-size pieces
1 yellow bell pepper, seeded, thinly sliced
1-1/2 teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
Fresh cilantro and mint sprigs

Directions:
Directions:
Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.

Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool.

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes.

Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.

Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.

Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
50 calories each

 

 

 

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