Hollywood Farmers Market

Eggplant Roulade with White Bean Puree

Posted on: Sep. 29, 2011 | Category: In Season, Recipes, Tip of the Week | Tags:

by Caleb McBee, Skin & Bones Bistro

Serves 4-6

Ingredients

2 eggplant
1 1/2 cup white or pinto beans
1 clove garlic
lemon juice
small handful of rough chopped mixed herbs
olive oil
salt & pepper
splash of white wine
hot paprika

Directions

1. Slice eggplant thin, lay in a ceramic dish and salt liberally for an hour, until a lot of the water has come out.

2. Add garlic to blender or food processor and pulse until chopped. Add beans & herbs, and puree with olive oil and lemon juice. Add in salt & pepper to taste until you have a thick paste, similar to the consistency of refried beans.

3. Drain eggplant and press out remaining liquid. Fill the eggplant slices with a couple spoonfuls of bean paste, roll into little cigars, and dress the outsides with olive oil.

4. Fill a baking dish and roast. Or, carefully saute until tender. Eat with rice or as is with a sweet pepper rouille.

Sweet Pepper Rouille

Ingredients

1/2 cup roasted red peppers
bread crumbs or roasted nuts
olive oil
garlic
2 tsp lemon juice
1/4 teaspoon cayenne or hot paprika
salt & pepper
1/2 cup aioli

Directions

Puree all ingredients together adding the aioli at the end. Simple!

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