Eggplant Roll-Ups for a Quick Side Dish
3733 days ago
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Eggplant is in season right now and if you're looking for an easy, creative way to use them outside of making eggplant parmesan, try this eggplant roll-up.
This recipe may even convince those who don't like eggplant to give it another try.
Believe it or not, eggplant is related to the potato and tomato and is actually a fruit. In fact, it is considered to be a berry. When choosing an eggplant, look for one that's firm, smooth-skinned and heavy for its size. Eggplant is very perishable, so store them in a cool, dry place and use them within a day or two of purchase.
TIP: When slicing eggplant, you can also try using a Vegetable Knife or Santoku Knife in place of the Chef's Knife.
Ingredients
- Eggplant
- Salt and pepper
- Cornstarch or flour
- Olive oil
- Italian dressing
Directions
- Using a 7-5/8" Petite Chef knife, slice eggplants into 1/4 inch disks and add salt and pepper.
- Dip each disk in cornstarch or flour and sauté in olive oil.
- Allow eggplant to cool, then roll each up like a cigar and secure with toothpicks. Place in a plastic container and pour on a little Italian dressing to marinate.
