Before we begin…
- When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
- Zucchini is the same way – bigger is not necessarily better
- Jarred capers are fine. I prefer the little ones, although the big ones work too.
- Buy block cheese and grate it yourself as needed. It will keep longer.
- Use a grill pan for nice markings on the outside of your rollups
Ingredients to feed 4 people
|
1/2 LB ground pork (cooked) |
Step by Step
- Slice eggplant or zucchini into long planks as thin as possible
- Whisk eggs
- Prepare flour with salt and pepper
- Flour planks
- Dip in egg wash – hold up to mostly drain
- Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
- Place onto baking sheet to drain after cooking
- Salt them as they come out, while they are still sizzling
– Just like this, you can also use them for great sandwiches - Smear a thin cream cheese strip across the plant
- Put capers across the cheese, roll them up.
Put in an optional protein - You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
- Place them in an appetizer serving dish
- Poke with toothpicks if you wish
- Top with finely grated cheddar
- Plate with slices of lemon
If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…
- Mix 1/2 C gorgonzola or mozzerella with
– 1/4 C Shredded cheddar
– 2 TBL Parmesan cheese - Sprinkle cheese over top of rollup layer
- Spread cooked ground browned pork on the next layer
- Spread with a little red sauce
- Top with provalone
- Bake at 450º for 10 minutes
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