Sunday, July 31, 2011

eggplant roll ups

readers! this update is far overdue. but with a lack of internet connection and an overall preoccupation with new apartment difficulties and moving in, i have been quite out of the loop! it's nice to be back!!

i've spent many a day cleaning, re-cleaning and unpacking in our new place with friends and family from here and chicago and scotland?!?! and haven't had much time for homemade things. (so lovely to find huge blessings in huge disaster.) but in the little in-between times at my parents' home a few hours away, i have been able to keep the food creations going. this recipe is one i first made with my friend anne marie in texas. sadly, due to the aforementioned apartment problems, i was unable to go to austin to give her a proper farewell and instead, made this dish to remind me of her! such a sweet friend.

do send a thought my way as i am furiously trying to create a space that feels somewhat like home. the last few weeks have been rough and we're living in a rather interesting neighborhood. ya know, the poor student life is often trial-ridden but definitely worth it. if i wasn't here, i would definitely not have the following of children that i do every time i walk the dog. i'm a local celebrity with the puppy everyone wants to pet and i kind of like it, even if she needs eight baths a day.

yep... she has a feather. like me. not sorry.

eggplant roll ups
serves 4 as a main course or 6-8 as a side

1 1.5 lb eggplant, sliced into 1/4 inch rounds
5 oz. goat cheese
2 c mozzarella
1/2 c fresh basil, chopped
2 c marinara

- once the eggplant is sliced, place in a colander and sprinkle generously with salt. allow to sit for at least thirty minutes to soften. at this time, preheat your broiler and place eggplant on a broiler pan. brush with olive oil and broil for 4 minutes or until slightly browned. flip eggplant over with tongs and repeat, broiling 4 minutes on that side, as well. place on a plate to cool.
- mix together goat cheese, mozzarella and basil. put no more than a tablespoon of the mixture in each eggplant slice, roll up and place seam side down in a casserole dish. broil for an additional 4 minutes to melt cheese and top with warm marinara.