Wrapped Eggplants
July 19th, 2005
I do not recall how I started getting the “Organic Style” magazine, but recently I have been receving copies. Before retiring them to the recycling bin, I went through them again and got the idea for this recipe. Pretty easy to make and pretty tasty as well. Here is how I made our first appetizer in this site:
I definitely do not have any exact measurements for this one, will try to give you approximate quantities.
- One eggplant (those big ones!)
- 1/2 cup of mozzeralla, monterey jack or a cheese similar to these, shredded
- 1/2 cup of feta cheese, crumbled
- A handful of chopped, mixed herbs; I used chives, parsely, basil
How I made it:
- Cut the eggplants, lengthwise, in 1/4inch think slices. Keep them in salty water for about 30 mins, to release its black and tartness. Put them under the sun to dry out
- Brushing both sides with olive oil, grill them
- After they cool down a bit, put enough filling and make rolls
- If you’d like, you could also put this into the oven to let the cheese melt before you serve. I didn’t do this step
Bon Apetit!
July 19th, 2005 at 12:25 am
Fethiye harika olur eminim. Patlıcanı çok severim. Ellerine sağlık.
July 19th, 2005 at 2:15 am
Ben de harika olacağına eminim. Ellerine sağlık.
July 19th, 2005 at 3:57 am
Fethiye, resim cok güzel olmus! Kürdanli fikri ve o kare tabagi cok begendim. . Patlican ve peynir bir arada olur da tadi güzel olmaz mi?? Ellerine saglik.
July 19th, 2005 at 6:22 am
Fethiye, ne guzel gorunuyorlar, ben de deneyecegim bunu, patlican en sevdigim sebzelerden, zaten bu ay yahoogroups da patlicani ayin sebzesi ilan etmistik, bir cok guzel tarif geldi, bu tarifi de kendi listeme koyacagim, ama once sini kofteni yapacagim aklimda once o var…
July 19th, 2005 at 8:34 am
Bayanlar, deneyin, pişman olmayacaksınız! Patlıcan, beyaz peynir sevmem diyenler bile yedi, beğendiler.
Mine: fotoğraflarım seninkiler kadar canlı olamıyor ne yazık ki. Ona da bir çare bulacağım ama.
July 19th, 2005 at 12:45 pm
Fethiye değişik olmuş gerçekten .et yemeyenlere alternatif patlıcan yemeği. Ellerine sağlık…
July 21st, 2005 at 12:40 pm
Bir patlican hastasi olarak bu yemegi muhakka deniyecegim sanirim bu hafta sonuna. Ellerine saglik
sevgiler
August 10th, 2005 at 12:38 pm
Fethiye’cim,
Bu gercekten nefis bir yemek. Bastan sadece tarif uzerinden gitmistim, resmi gormemistim. O nedenle ben de acaba rulolari yatay mi dikey mi koysam diye dusunup en son dikey koymustum :) Bir borcama manti gibi dizince gayet guzel yikilmadan duruyorlar :))))))
Harika bir lezzet. Bir de ben dizdikten sonra Yemekbiz’deki oneri uzerine domates sosuyla tekrar firinladim ama sart degil bence de.
Sevgiler
August 14th, 2005 at 8:12 am
Guzide: senin de eline saglik. Dik koymak da bir fikir ama. :) Domates sosu gercekten gereksiz bence. Sade lezzetini etkiler gibi geliyor.
September 24th, 2006 at 12:49 am
These look nice. You put the eggplants under the sun to dry them. Does this make them crisp? The problem I have with eggplants is that I like the taste but I don’t like it when they go all soggy and mushy.
Could you dry them in the oven? Would they still be firm to the bite after baking the entire dish in the oven? Appreciate your reply.
September 25th, 2006 at 4:32 pm
Robert, the sun dried ones are like a rock now. There is no way one can eat them without soaking. So, I am not sure if there is a remedy for that mushiness. And yes, you can dry them in the oven. But I am afraid nothing will be firm once you cook them ;(
This recipe is one of the “easy going” ones, if you do not like the mushy eggplant. Give it a try– grill them well.