Wednesday, July 11, 2012

Oriental Rolls


  1. 2 large eggplants
  2. Salt
  3. 60 g/2 oz elbow macaroni or other small pasta shapes
  4. 30 g/1 oz butter
  5. 60 g/2 oz pine nuts
  6. 125 g/4 oz button mushrooms, chopped
  7. 1 teaspoon finely grated fresh ginger
  8. 1 tablespoon hoisin sauce
  9. 1 tablespoon soy sauce
  10. Vegetable oil for shallow frying


  1. 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.
  2. Cook pasta in boiling water in a large saucepan following packet directions.  Drain and rinse under cold running water.  Drain again and set aside.
  3. 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.  
  4. 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.
  5. 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.
  6. 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 food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.