These rolls are beautiful; aromatic and tender eggplant is stewed with Dominican oregano, tomato and spices, wrapped in electric green savoy cabbage. They're finally topped off with a creamy bechamel and baked. This is the first dish I'm adding from my new home in Little Italy of the Bronx! It's wonderful being in such a diverse community; Italian cured meats and homemade mozzarella across the street, a Honduran market directly below our apartment, and our favorite Mexican bakery around the corner :)
Ingredients Eggplant Filling 3 cups chopped eggplant 1/4 cup olive oil 1 tablespoon oregano 1 teaspoon paprika 2 tablespoon chopped fresh parsley 1.5 teaspoons salt 1 tablespoon sugar 1 small can tomato paste 1/2 cup chopped onion 3 cloves chopped garlic Bechamel 1/4 cup olive oil or butter 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper dash of nutmeg 1 tablespoon sugar 1.5 cups cream or milk Cabbage 10-15 intact cabbage Directions To make eggplant, combine all spices, garlic, onion, and oil in a pan. Sautee 5 minutes. Add remaining ingredients and 1 cup of water and cook for 8-10 minutes until eggplant is desired tenderness. To make the bechamel, add the flour and oil to a pan. Cook while stirring for 3-5 minutes until golden. Add remaining ingredients, and cook for another 5 minutes until creamy and thick. Steam 10-15 intact cabbage leaves for 1-2 minutes. cool, then stuff, place seam side down in baking dish, and cover with bechamel. Bake 15 minutes at 350 until bechamel is bubbly.
2 Comments
Rasa
9/1/2016 11:01:50 pm
Very very tasty, I' liked it:) Buono appetitto:) italiani in Little Italy of the Bronx!
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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