EggPlant Wraps
Ingredients
Shallot 6
Sugar - White 5 ml
Salt 6 ml
Oil - Olive 30 ml
Onion 1 med
Pepper - Jalapeno 1
Parsley 30 ml
Stock-Vegetable 125 ml
Spinach - fresh 125 g
Rice Paper 4
Tomato - Sundried 60 ml
EggPlant - Japanese 2
Preparation
1. Peel the shallots and quarter. Slice the onion thinly.
2. Trim the top of the egg plants and slice into strips.
3. Trim the top off the Jalapeno Pepper, cut in half, seed and chop finely.
4. Wash. rinse and drain the spinach. Chop the parsley finely.
5. Chop the sun dried tomatoes into a small dice.
6. Put a frying pan on a medium high burner, when warm add 1/2 the oil and then the sugar. When lightly coloured, add the shallots and stir occasionally until the shallots are nicely browned. When brown add 1/2 the salt, remove from the heat and set aside.
7. In another frying pan on a medium burner, add oil and then the onion. When soft add the eggplant and stir for 2 minutes, the add the stock, Jalapeno, remaining salt and cover, cooking for 10 - 12 minutes or until soft.
8. Boil enough water to fill a bowl large enough to dip the rice papers.
9. When the egg plant is cooked sprinkle with parsley.
10. To assemble the wrap, dip the rice paper in the water and rotate to moisten, and lay on a plate. Put a layer of spinach down the middle, top with eggplant, and shallot then sprinkle with sun dried tomato. Finally wrap the rice paper over in a roll.
2. Trim the top of the egg plants and slice into strips.
3. Trim the top off the Jalapeno Pepper, cut in half, seed and chop finely.
4. Wash. rinse and drain the spinach. Chop the parsley finely.
5. Chop the sun dried tomatoes into a small dice.
6. Put a frying pan on a medium high burner, when warm add 1/2 the oil and then the sugar. When lightly coloured, add the shallots and stir occasionally until the shallots are nicely browned. When brown add 1/2 the salt, remove from the heat and set aside.
7. In another frying pan on a medium burner, add oil and then the onion. When soft add the eggplant and stir for 2 minutes, the add the stock, Jalapeno, remaining salt and cover, cooking for 10 - 12 minutes or until soft.
8. Boil enough water to fill a bowl large enough to dip the rice papers.
9. When the egg plant is cooked sprinkle with parsley.
10. To assemble the wrap, dip the rice paper in the water and rotate to moisten, and lay on a plate. Put a layer of spinach down the middle, top with eggplant, and shallot then sprinkle with sun dried tomato. Finally wrap the rice paper over in a roll.
