eat.this.food.

Grilled Eggplant Rolls with Ricotta Cheese April 30, 2007

We had a week of Martha at our house last week. This was one of our vegetarian dinners and it was tasty - filling but not too heavy. Next time we’re going to melt mozzarella over the top!

Ingredients:

• 2 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 large eggplant, cut lengthwise into 1/4″ slices
• Salt and fresh ground pepper
• 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) - other types of ricotta would be great too!
• 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1/4 tsp each salt and fresh ground pepper
• 1/4 cup of chopped basil or flat leaf parsley
• Tomato sauce (recipe below)

Directions:

1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end - 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce

Ingredients:

• 1 Tbs olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1/2 cup dry red wine
• 1 28 oz. can of diced tomatoes
• 2 Tbs chopped fresh oregano or marjoram
• Salt and fresh ground pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook until softened, about 2 minutes.
3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

Swilley’s Pecan Balls April 9, 2007

With a title like “Pecan Balls” most people think this is a recipe for a sweet treat, and it is…but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls…the ingredients may seem odd…but trust me on this one. I had my doubts the first time my friend Shawna made them for me…but I have not met a person who didn’t like these after trying them. Preparation note: This recipe goes a lot faster if you have a food processor to help with the chopping!

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!