Eggplant Pumpkin Rolls

1 large eggplant
olive oil for frying
1 medium onion, finely chopped
8 ounces pumpkin, rind and seeds removed and cubed
1 tablespoon chopped parsley
freshly ground black pepper
1 tablespoon flour
4 full tablespoons grated kefalotyri or graviera cheese

Slice the eggplant as thinly as you dare - about 1/3 inch, sprinkle with salt and set in a colander to drain for at least 30 minutes. Rinse and pat dry between two dish towels.

Heat a few tablespoon of oil in a large frying pan and fry the slices quickly until they are fairly soft and malleable. Drain well on paper towels.

In the same oil (add a little if necessary), sauté the chopped onion until it starts to brown, then add the cubed pumpkin. When the pumpkin is soft, add the chopped parsley and pepper, and sprinkle the flour into the pan. Simmer, stirring for a minute or two. Remove from heat and mix in two tablespoons of the grated cheese.

Preheat the oven to 375º F. Line up your eggplant slices and place a spoonful of pumpkin mixture at the end of each one and roll up. Place the rolls seam side down in a barely oiled pyrex dish, and sprinkle with the rest of the grated cheese. Bake the rolls for about 10 minutes or until golden.



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