Roasted Eggplant Torpedos
2 pounds fresh, whole eggplant roasted
Roast the eggplant, red bell pepper garlic and jalapeno.
5 tablespoons olive oil
1 small onion, peeled and finely diced
1 red bell pepper, roasted and finely diced
1 head garlic, roasted
1 jalapeno pepper, roasted
1 tablespoon ground cumin
salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup dry bread crumbs
1 package phyllo dough, defrosted according to package directions
1/4 cup melted unsalted butter
When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and sauté the onion until translucent. Add the roasted garlic, Jalapeno and roasted bell pepper.
Add the eggplant pulp to this mixture and cook for 5 minutes until all the flavors have mingled and the eggplant has begun to brown in the sauté pan. Add the cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool.
Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or torpedo shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated.
To cook the torpedos, sauté in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot.
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