Saturday, July 7, 2012

eggplant involtini

with the sun low
a slight breeze
cooling the warm air
summer evenings
are
ripe
for a picnic

we like to hitch the dogs
grab
a well worn blanket
load
a basket of tidbits
and
head out
to
our garden
the beach
a park
a concert
sometimes
the porch

a favorite tidbit
this time of year
is
eggplant involtini
eggplant
roasted peppers
fresh basil leaves
soft goat cheese
2 cloves garlic-peeled and smashed
1/2 cup olive oil
salt & pepper

place the olive oil smashed garlic in a small saucepan and heat to warm. this process is to simply infuse the garlic flavor into the oil.  set aside and allow to infuse for an hour.  remove the garlic and store extra oil in the refrigerator.  slice the eggplant into slices no thicker than 1/4".  layer slices between paper towels and let dry out for several hours or overnight.  heat a large skillet over medium heat. in batches, place the eggplant in the skillet. do not use oil, you will be dry frying.  turn when soft and brown and brown the second side.  remove from heat and place on plate and allow to cool to room temperature.  once cool, take a slice of eggplant and brush the top with the garlic oil to coat, but not saturate.  place a piece of roasted pepper across the middle, add a generous dollop of  goat cheese.  give a quick sprinkle of salt and pepper, and top with a basil leaf.  roll overlapping the eggplant ends and place closure side down. brush a bit more olive oil over the top.  serve cold or room temperature.



2 comments:

  1. What a treat. These sound wonderful and I'm sure they are packed with flavor. I hope you have a great weekend. Blessings...Mary

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