So between procrastination and finding a moment to do it, I finally attempted this recipe. Tis Caribbean, although I had to make some tweaks from the original ingredients as I could not find scallions, and some of those partaking in the meal have picky palates, hence no bell peppers. That being said, it turned out well, although in retrospect I should have cut the aubergines (eggplants) thinner. Would have rolled easier and cooked better.
Without further ado, I leave you with this past Wednesday evening recipe shared amongst friends *note: plan ahead...the recipe is not difficult, just takes some time. Could lead to hungry young adults loitering in your kitchen space, picking at plantain chips while huddling over a warm stove and oven. Even in the Spring, the stove/oven still maintains that "hearth" quality in that people gather around it.*
Patates Douces aux Aubergines i.e. Rolled eggplant stuffed with Sweet Potatoes
Ingredients
3 aubergines/eggplants, sliced thin
2 yams/sweet potatoes, chopped
1/2 red onion, diced
1/2 cup - 1 cup shreeded cheese blend (*used Mexican)
4-5 Roma tomatoes, thinly sliced
*note: The original recipe uses bell peppers and scallions instead of red onion
1. Chop yams/sweet potatoes, and place them in a pot of boiling water. Cook until soft.
2. Meanwhile, slice your eggplants and saute them in a skillet with some spices and oil to soften them so that they are soft enough curl around the sweet potato mixture.
3. When your yams are soft, drain the water out of the pot. Mash them, in anyway you see fit. I used a soup blender. Then, add in your red onion (or bell peppers and scallions) and cheese.
4. Place a scoop of your yam mix onto an eggplant slice and then roll it.
5. You are going to make little foil packets for the oven. Place 4 eggplant/yam rolls on some sliced tomatoes for each foil packet, then bake in the oven at 350 degrees. The thicker the slices, the longer you will have to cook them. Start with 20 minutes and then check on them.
Bon appetit!
Side dish!
Green plantains!
Sautee some green plantains in some olive oil. Chips/tostones...however thick or thin you want to slice them. Add some seasoning, say Adobo and chili pepper. ENJOY!
