Inspired by Mr. W’s eggplant involtini, here’s a quick one that probably better demonstrates what NOT to do with eggplant. The concept for this dish was pretty simple, and yet somehow I managed to screw it up. Why? I didn’t peel the eggplant, and that skin is worse than the seeds when it comes to bitter! I remade these, sadly there weren’t any pictures because they were gone before I had a chance.
We got a label maker, and because I made a few sauces that looked similar, I broke it out to mark the bottles. RRP is the abbreviation for roasted red pepper sauce. The red pepper sauce is great, easy to make, and it lasts a while. You can use it for salad dressings, taco toppers, pizzas, etc. I found some squeeze bottles at my local Sysco outlet for about $1.25. Using the red and yellow from the stoplight pepper packages (one red, one yellow, one green) I roasted them on the grill until blackened, then covered in plastic produce bags until cooled. The steam releases the skin, making it easier to peel. Peel, seed, and chop roughly. Add to the Vitamix and create an emulsion with either olive oil (stronger flavor) or a neutral oil. Season with salt, add some acid (either balsamic, lemon juice, or red wine vinegar). If it’s too thick, add water. If too thin, add more oil or something like corn starch or xanthan gum. This stuff is like liquid gold, and it’s a great way to make use of a bunch of peppers.
Eggplant “sushi” rolls with goat cheese and roasted red pepper puree’.
|From 2011-03-24 – 2011-04-04 march 2011|
Take your PEELED eggplants and cut into 1/4-1/2″ sheets. Oil and salt, grill on high heat until you get good grill marks. You can do the turn halfway through to make it look smarter with grill crosshatches. Let them cool until you can handle them without sustaining injury, and place a good dollop of goat cheese. Roll them up, toothpick to hold in place, and top it with the RRP sauce. Each eggplant will make about a half dozen, so plan accordingly. It’s a nice appetizer whenever, and a good use of an otherwise mysterious vegetable: the eggplant!