Oriental Rolls
INGREDIENTS:
- 2 large eggplants
- Salt
- 60 g/2 oz elbow macaroni or other small pasta shapes
- 30 g/1 oz butter
- 60 g/2 oz pine nuts
- 125 g/4 oz button mushrooms, chopped
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- Vegetable oil for shallow frying
METHOD:
- Cut eggplant lengthwise into 5 mm/1/4 in thick slices. Place in a colander, sprinkle with salt and drain for 30 minutes. Rinse under cold running water and pat dry with absorbent kitchen paper. Set aside.
- Cook pasta in boiling water in a large saucepan following packet directions. Drain and rinse under cold running water. Drain again and set aside.
- Melt butter in a frying pan over a medium heat, add pine nuts and cook, stirring, for 2-3 minutes or until golden. Remove nuts from pan and drain on absorbent kitchen paper.
- Add mushrooms, red pepper and ginger to pan and cook, stirring for 2 minutes. Return nuts to pan, then add pasta (a), hoisin sauce and soy sauce and bring to simmer. Remove pan from heat and set aside.
- Heat 2.5 cm/1 in oil in a frying pan over a medium heat and cook eggplant slices, in batches (b), for 2-3 minutes each side or until golden. Drain on absorbent kitchen paper and set aside.
- Divide mushroom mixture evenly between eggplant slices, roll up and secure with wooden toothpicks (C), Place rolls on a lightly greased baking tray and bake at 180°C/350°F/Gas 4 for 10 minutes or until heated through.
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| (a) |
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| (b) |
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| (c) |
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