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Eggplant Bundles

appetizers, vegetables

1 eggplant; about 1 pound
1 1/4 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon pepper
7 dry-packed sun-dried tomatoes
2 tablespoons golden raisins; chopped
2 cups fresh bread crumbs
1/4 cup pine nuts; toasted
2 tablespoons grated romano cheese
1 egg
10 basil leaves

Cut eggplant lengthwise into ten 1/4-inch thick slices; layer in colander, sprinkling with 1 teaspoon of the salt. Let stand for 30 minutes. Rinse, drain and pat dry; arrange on greased baking sheet. Brush with 2 tablespoons of the oil; sprinkle with half of the pepper. Broil, turning once, until golden, about 10 minutes. Meanwhile, in bowl, pour boiling water over tomatoes and raisins; let stand for 15 minutes. Drain and chop tomatoes finely. In bowl, combine tomatoes, raisins, bread crumbs, pine nuts and cheese. Whisk together egg and remaining oil, salt and pepper; stir into bread-crumb mixture until moistened. Divide, bread-crumb mixture among eggplant slices, placing about 1 inch from 1 end. Top mixture with basil leaf. Starting at filled end, roll up, jelly roll-style; place, seam side down, in greased 8-inch (8 cup) square glass baking dish. Cover with foil; bake in 350°F oven until hot in centre, about 20 minutes.

Contributor: Canadian Living Magazine, August, 2001

Yield: 10 pieces

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