For all your gardening needs! 
Call
(03) 216 8265

Recipes

« Back to Recipe List

Eggplant Rollups

Ingredients

1 Medium Eggplant
2 Tablespoons Salt
2 Eggs
2 Cups Bread Crumbs
Thin Slices Mozzarella Cheese
Thin Slices Prosciutto or Anchovy Fillets
Sun-Dried Tomatoes Packed In Oil
Oil For Frying

Method

Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place these slices in a colander with salt sprinkled between the layers.

Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour. Rinse, and pat the slices dry.

Dip each slice first into the beaten egg, and then into the bread crumbs. Preheat the oven to 375 degrees F. Heat the oil to 375 degrees F., and fry the eggplant slices until golden brown. Drain on paper towels.

Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and secure with a toothpick.

Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve.

« Back to Recipe List

Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.