Try this great recipe from the football fans and players on TLC's Kick Off Cook Off.
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|2||Japanese Eggplants– sliced lengthwise into thins strips (about 1/8 inch thick)|
|6||sundried tomatoes– sliced longwise into thin strips (less than 1/8 inch thick)|
|50||grams or 1 ounce smoked cheese (Provolone or Gouda cheese)– sliced into thin strips (about 1/2 centimeter or 1/8 inch thick or less)|
|Peanut oil for frying (vegetable oil may be substituted in the event of nut allergies)|
- Layer the slices of eggplant around the edge of a colander; sprinkle each slice of eggplant with a pinch of sea salt.
- Allow the eggplant to soak up the salt for 15 to 20 minutes, this process will assist in draining out any excess water from the eggplant and remove the bitter taste from the eggplant.
- Gently squeeze out any excess water from the eggplant slices starting from the top to the bottom, 3 to 4 slices of eggplants at a time. Do not rinse.
- Heat the oil in your frying pan to about 190 degrees Celsius/375 degrees Fahrenheit. Fry each slice of eggplant until it is lightly golden brown. Drain and remove the eggplant from the oil and place the slices on a paper towel to soak up any excess oil.
- Once the eggplant is cool to the touch, place the slice of eggplant onto a hard surface and sprinkle each slice of eggplant with Parmigiano Cheese, strips of finely sliced Provolone cheese and a few Arugula leaves.
- Carefully roll each slice of eggplant making sure to keep the ingredients intact as you roll them. Place a wooden toothpick through the middle of each eggplant roll to hold the ingredients in place.
- Prepare your second eggplant, this time using Provolone cheese and sun–dried tomatoes to create another unique flavor. Bacon, smoked ham, and other ingredients may be added to the rolls too, depending on your taste.
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