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EGGPLANT, RED BELL PEPPER AND GOAT CHEESE ROULADE 1 10-ounce log of chévre (goat cheese) Slice the chévre into five or six thick chunks and toss in a small bowl with 2 teaspoons garlic, oregano and 2 teaspoons olive oil. Allow this to marinate at room temperature for at least an hour. Salt the eggplant slices on both sides and set aside for 15 minutes until the bitter juices are drawn out. Heat 2 teaspoons of olive oil in a medium skillet and briefly sauté 1 teaspoon of the garlic. Add the spinach and cook until the spinach is just wilted. In a medium bowl, combine the spinach, red bell peppers and 2 teaspoons olive oil and rest of the garlic. Drain the chévre when it's ready and mash it into the spinach mixture. Rinse off the eggplant slices and pat dry. Preheat the oven to 350°F and prepare a baking sheet with a rack on it. Brush each slice of eggplant with a little olive oil on both sides and lay them on the rack. Roast for about 5 minutes or until the slices just begin to turn brown and soft. On a sheet of plastic wrap, lay down the eggplant slices overlapping the edges and leaving at least 2 inches of room on the edges of the plastic (should be about 8 to 9 inches wide or so). Spread the spinach-cheese mixture evenly (and not too thickly) on the eggplant, leaving a little room at the edge of the eggplant layer. Roll the whole thing up jelly roll-style and wrap it in the plastic wrap and chill for a couple of hours. When ready to serve, toss the baby greens with the vinaigrette and divide onto eight plates. Unwrap the roulade carefully and slice it crosswise into around 1/4-inch thin medallions. Place three medallions on top of each plate of greens and serve. Return to the Wedding Menu |
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