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Newsletter>
Recipe
April 13, 2005
Try this recipe with a bottle of Butterfly Creek Merlot.
This recipe was submitted by one of our customers, Ed Curti
of Mariposa, CA. This is a real winner. Enjoy!
"STUFFED ROASTED EGGPLANT"
1 Firm New York Eggplant (male-small round circle instead
of oblong on bottom of eggplant)
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Ricotta Cheese
1/8 Cup Seasoned Feta Cheese
1 Red Bell Pepper (Roasted)
1 Cup Fresh Baby Spinach Leaves
SEASONINGS: (granulated garlic, basil, oregano, salt and
pepper)
Slice Eggplant lengthwise (approx. 1/4 inch) removing lobes
on each side. Brush with extra virgin olive oil and
sprinkle each slice with a combination of (1 Tsp. Basil, 1
Tsp. granulated Garlic, 1/8 Tsp Oregano, 1/8 Tsp. Pepper,
1/2 Tsp. Salt, mix together). Place in broiler turning
often until golden brown. Be careful not to burn the
Eggplant. Drain on absorbent paper. Place 2-3 Spinach
leaves on Eggplant (eggplant should have narrow side toward
youy) on each side. Mix together 1/2 cup Ricotta Cheese,
1/8 cup seasoned Feta Cheese and add 1/2 tablespoon on top
of the Spinach leaves. Continue by placing a slice of your
roasted red Bell Pepper and carefully, begin to roll and
tuck using a fork to start. Serve chilled with red wine
vinaigrette dressing and garnish with red roasted Bell
Pepper.
"RED WINE VINAIGRETTE DRESSING"
Combine 1/2 cup Parmigiano, Reggiano or Pecorino Romano
Cheese, 1/2 cup red Wine Vinegar, 1/8 cup water, 2/3 cup
Extra Virgin Olive Oil.
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