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Moussaka Style Eggplant, Beef & Risoni Rolls served with Broccolli and Soft Polenta with Parmesan and Blue Castello Cheese
Eggplant on the Genesis
Beef and Risoni filling cooked in the Hark
Assembling before finishing off in the Hark The mince mix and the Haloumi slices are wrapped up in the Eggplant and placed into a casserole dish. A couple of cups of Passata are poured over it amd then into the Hark to cook for an hour or so.
Plated Up with Grilled Haloumi, Broccolli and Soft Parmesan Polenta with Blue Castello melted over it . Talk about ready to to eat
It's from the Lemnos site...... http://www.lemnosfoods.com/dt_portfolio ... oni-rolls/
Recipes.
Moussaka Style Eggplant and Risoni Rolls
Ingredients
600g eggplants, cut into 5mm thick slices
olive oil spray
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 stick celery, finely chopped
400g lean beef mince
1/4 cup tomato paste
1 cup good quality tomato passata
2 teaspoons rigani* or dried oregano
1/4 cup red wine
1/4 cup water
1 1/4 teaspoons cinnamon
salt & freshly ground black pepper, to taste
2 bayleaves
1/3 cup risoni, cooked until al dente and drained
180g packet Lemnos Haloumi, cut into 30 thin strips
2 cups good quality tomato passata, extra
Method
1. Spray eggplant with oil and grill or cook in a frypan till
softened.
2. Heat oil in a large saucepan and sauté onion, garlic and celery
for 2-3 minutes until softened. Add the mince and cook until
well browned. Add tomato paste and cook for 2 minutes. Add
the passata, rigani, wine, water, cinnamon, seasonings and bay
leaves and bring to the boil. Cover and simmer for 30 minutes.
Remove from heat and cool for 30 minutes. Stir through cooked
risoni.
3. Top each cooked eggplant slice with a slice of haloumi and a
heaped tablespoonful of meat mixture. Roll up to enclose filling.
Place seam side down in a 2 litre (23cm x 33cm) oiled ovenproof
baking dish.
4. Spread extra passata over eggplant rolls. Bake at 190°C for 40
minutes or until heated through. Stand for 10-15 minutes
before serving.
Soft Polenta is an adaptation of a recipe from Taste.com
Ingredients
1 3/4 cups (435ml) milk
1 3/4 cups (435ml) chicken stock
1/4 tsp salt
2/3 cup (110g) polenta
80g (1 cup) fi nely grated parmesan
Wedges of Blue Castello cheese for topping.
Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through 1/2 cup (50g) parmesan. Remove from heat and keep in a warm place until required. Once plated add wedges of Blue Castello cheese on top and allow to melt.