Melanzane Ripiene is it's translation. This recipe just called to me, I got it from the dietician's magazine, "Diet & Nutrition." So am keeping it here for safe-keeping. Have not allowed for cooling times.
Provided by Manami
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- ROASTED RED PEPPERS:.
- To fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
- Put charred peppers in a paper bag and allow to cool.
- Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
- GOAT CHEESE FILLING:.
- Blend feta and goat cheese with mint and garlic; put aside.
- EGGPLANT:.
- Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
- When cooled, flip each eggplant slice over on a work surface.
- Lay one spinach leaf on each slice, followed by a red pepper slice. Roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
- Roll the eggplant slice widthwise.
- VIETNAMESE SPICY HOT SAUCE:.
- Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
- sauce, water, and sugar.
- Increase red pepper flkes, as needed.
- Whisk until all ingredients are blended.
- and sugar is dissolved.
- Will keep short periods if refrigerated.
- ASSEMBLY:.
- Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.
Nutrition Facts : Calories 159, Fat 11.1, SaturatedFat 7.6, Cholesterol 32.4, Sodium 631.4, Carbohydrate 7, Fiber 2.5, Sugar 3.8, Protein 9.1
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