St. Francis Winery & Vineyards

CULINARY : Appetizers : Mushroom and Goat Cheese Eggplant Rolls

Mushroom and Goat Cheese Eggplant Rolls

Description:

Serves 4

Pairs With:

Eggplant

Ingredients:

1 eggplant sliced 1/4 inch thick
Olive oil
Salt and pepper to taste

Preparation:

Salt the sliced eggplant and let stand in a colander to draw out the bitter juices, about 15 minutes. Rinse and pat dry the slices with a paper towel. Brush slices with olive oil, season and bake in a preheated 375 degree oven for 15 minutes. Let cool.

Mushroom Mix

Ingredients:

Olive oil for sautéing
1 tablespoon garlic, minced
1/4 pound medium mushrooms, sliced
2 ounces dried porcini mushrooms, reconstituted in warm water for 30 minutes, chopped
1/4 pound shiitake mushrooms, stems removed, sliced
Salt and pepper to taste

Preparation:

In a large saucepan, heat the olive oil over a medium high flame. Cook the garlic a few minutes to soften, but do not brown. Add the mushrooms and cook until the water has evaporated, stirring, about 15 minutes. Season to taste with salt and pepper. Let the mix cool.

Presentation

Ingredients:

1 cup herbed goat cheese
1 cup mushroom mix (see recipe)
2 cups marinara sauce
1 bunch arugula
4 tablespoons Romano cheese, shaved with a vegetable peeler
Extra virgin olive oil
Balsamic vinegar

Preparation:

Divide the goat cheese on to four slices of baked eggplant and roll. Divide the mushroom mix on to four slices of baked eggplant and roll. Place the rolls in a preheated 375 degree oven to heat through, about 10 minutes. Place a dollop of the marinara sauce on four plates. Place one each of the eggplant rolls on the sauce. Garnish with a small salad of arugula and shaved Romano cheese. Drizzle with olive oil and a few drops of balsamic vinegar.

 

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