January 2009
Brinjal Roulade
Ingredients – Serves 4
1 large brinjal
150g cream cheese
50g pine kernels toasted
1 bunch chopped herbs
(parsley, chives, basil, chervil)
Sauce
400g tomatoes
50g tomato paste
1 clove garlic
2 shallots
1 bunch oregano
½ teaspoon sugar
Seasoning
Method
Finely slice the brinjal into 8 slices. Place
the brinjal slices onto a sheet of parchment paper and sprinkle
a little salt on each slice. Rest the slices for half an hour
and then pat dry with a paper towel. Shallow fry the brinjal
for 2 minutes on each side until golden brown.
In a mixing bowl, mix the cream cheese, pine
kernels and herbs together, season to taste. Place a length
of cling film onto a cutting board. Lay a slice of brinjal on
top and spoon on some of the mixture. Fold over and roll into
a cylinder shape. Repeat this process with the remaining 7 slices.
Refrigerate for 2 hours.
In a saucepan fry the shallots and garlic in
a little oil and butter, add the remainder of the ingredients
and bring to a simmer, cook for a further 20 minutes or until
a sauce like consistency is achieved. Strain the sauce through
a fine sieve.
Unwrap the brinjal roulades and place 2 on each
plate. Serve with some of the tomato coulis and top with a handful
of baby greens.
Bon appetite.
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