Eggplant Roll Ups Recipe
2 large eggplants angel hair pasta fresh basil fresh parm 4 tablespoons butter can of diced italian style tomatoes madera wine lots and lots of garlic provolone cheese peel and slice eggplant legnthwise (about 1/4''- 1/2'' thick) grill eggplant on a george foreman or such set aside and let cool... boil pasta till al dente mix in a bowl, the pasta, butter, chopped basil, and parm(the basil and parm is just to taste, so adjust accordingly) cook tomatoes and garlic over med heat...add cayenne, salt and pepper to taste..add madera wine (to taste) cook down for about 10 min... using an imulsifier, puree the tomato sauce roll pasta in the eggplant put seam side down in a sprayed baking dish. pour sauce over the eggplant. top with provolone cheese to cover whole dish. heat in 350 oven for about 25 minutes..... i made this last night and it was awesome!! |
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| You had eggplant rolls with hairy things sticking out the sides (the pasta?)
All ingredients together sound yummy...I bet you'll get a few with "emulsifier"....I prefer Emeril's "boat motor". Fresh basil on anything makes it extra special......so here you have two cheeses, basil, garlic, tomato sauce and eggplant......and wine of course........what's not to like?? Grocery shopping tomorrow, but please explain the pasta inside the eggplant roll? |
| i dont know....just a change from eggplant parm...usually italian restuarants serve a side of pasta...i decided to combine them...and once you put the sauce and cheese over the top, you dont see the pasta sticking out! |
I don't know what madera wine is  |
| here ya go jo...
http://en.wikipedia.org/wiki/Madeira_wine |
| Mmm, sounds good! |
| I guess you have to be seasoned to remember "Have Some Madeira, M'Dear"
Code: ARTIST: Flanders and Swann http://www.kewego.com/video/iLyROoaft3I-.htmlTITLE: Have Some Madeira, M'Dear Lyrics and Chords She was young, she was pure, she was new, she was nice She was fair, she was sweet seventeen He was old, he was vile, and no stranger to vice He was base, he was bad, he was mean He had slyly inveigled her up to his flat To view his collection of stamps And he said as he hastened to put out the cat The wine, his cigar and the lamps / C - - - / - - G - / F - C Am / D - G - / / C - F - / Dm - G - / C F C Am / F - G - / Have some madeira, m'dear You really have nothing to fear I'm not trying to tempt you, that wouldn't be right You shouldn't drink spirits at this time of night Have some madeira, m'dear It's really much nicer than beer I don't care for sherry, one cannot drink stout And port is a wine I can well do without It's simply a case of chacun a son gout Have some madeira, m'dear / C - - - / - - G - / F - C Am / D - G - / : / C F C Am / F G C - / Unaware of the wiles of the snake-in-the-grass And the fate of the maiden who topes She lowered her standards by raising her glass Her courage, her eyes and his hopes She sipped it, she drank it, she drained it, she did He promptly refilled it again And he said as he secretly carved one more notch On the butt of his gold-headed cane Have some madeira, m'dear, I've got a small cask of it here And once it's been opened, you know it won't keep Do finish it up, it will help you to sleep Have some madeira, m'dear, it's really an excellent year Now if it were gin, you'd be wrong to say yes The evil gin does would be hard to assess Besides it's inclined to affect me prowess Have some madeira, m'dear Then there flashed through her mind what her mother had said With her antepenultimate breath "Oh my child, should you look on the wine that is red Be prepared for a fate worse than death" She let go her glass with a shrill little cry Crash! tinkle! it fell to the floor When he asked, "What in Heaven?" she made no reply Up her mind, and a dash for the door Have some madeira, m'dear, rang out down the hall loud and clear A tremulous cry that was filled with despair As she paused to take breath in the cool midnight air Have some madeira, m'dear, the words seemed to ring in her ear Until the next morning, she woke up in bed With a smile on her lips and an ache in her head And a beard in her ear 'ole that tickled and said Have some madeira, m'dear [quote][/quote] |
| I loved this song -- I recall enjoying Tony Randall reciting this on the Johnny Carson Show. |
| I think I saw that as well! But I first remember this from the Lime Lighters or how ever they spelled their name. |
| You lost me with the "roll the pasta in the eggplant". This is why I have to watch the cooking shows. I have to "see" it to "get" it. Do you mean to put the pasta on the eggplant and then roll it up like a burrito? |
| I have a question...
How do you get the eggplant nice and soft without dousing it in a ton of olive oil? It seems that whenever I try and cook eggplant (which I LOVE!), it turns out either rubbery or super oily 
And yes, Tammy, I think that's exactly what you're supposed to do--wrap the pasta up with the eggplant like a burrito! |
Have you tried brushing it with EVOO, scoring the purple edges to allow "movement" of the meaty inside then broiling? Also you can pan cook it if you cover it during the cooking process to retain the steam. Otherwise, you are right, eggplant soaks up the oil!!! 
One of my favorite ways to cook eggplant (not for darcy's recipe....or maybe???.....  ) is to bake the whole eggplant about an hour then slice it while still hot. Usually I skin and cube it and either make baba ganosh or just eggplant salad.....scallions, tomatoes, lots of parsley, EVOO and lemon juice or wine vinegar and herbs...most often oregano, s&p. |
SheepieBoss wrote: Have you tried brushing it with EVOO, scoring the purple edges to allow "movement" of the meaty inside then broiling? Also you can pan cook it if you cover it during the cooking process to retain the steam. Otherwise, you are right, eggplant soaks up the oil!!!
So, you broil it whole? And just brush the outside with the oil and score the intact eggplant? So, when you pan cook it, do you just put some oil in the pan and then sautee but cover it? |
| you have to peel the eggplant for this recipe.....use a potato peeler....
i sprayed the eggplant with some evoo both sides with my mister thingy...sorry for any confusion... yes tam, you roll it up like a burrito  |
| For the whole eggplant, bake it.
Thanks Darcy for the clarification about peeling. I find if I "sorta brown it" on both sides I can lower the heat, add a bit of liquid and steam it to cook a bit....enough to finish it with sauce like Darcy's recipe. Steaming, more like braising in the pan and eating plain, no, never had good luck with that. |
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