McGrath's Fish House Mediterranean crab and eggplant rolls
Published: 03/26/2010 by McGrath's Fish House
MEDITERRANEAN CRAB AND EGGPLANT ROLLS
1 Large Eggplant
1 cup Ricotta Cheese
1 cup Artichoke Hearts - Chopped
1 cup Shredded Parmesan
1 cup Bread Crumbs
8 oz Dungeness Crab
2 cups Fresh Spinach - Chopped
1 tsp Kosher Salt
1 tsp Pepper
1 Tbls Extra Virgin Olive Oil
2 Tbls Table Salt
Pre-heat the oven to 350°. Cut the ends off of the eggplant and slice the eggplant lengthwise into 8 equally thick slices approximately 1 inch thick. Spread the eggplant slices out on a baking tray and sprinkle 2 tablespoons of salt over the eggplant. Let the slices sit for 10 minutes. In the meantime prepare the stuffing. Place the ricotta, artichokes, shredded Parmesan cheese, breadcrumbs and spinach in a bowl and mix until well combined. Fold in the crabmeat and season with the kosher salt and pepper.
After 10 minutes, rinse the eggplant slices under cold running water and pat dry. Spread the eggplant slices out on the baking tray and brush with the olive oil. Bake the eggplant at 350° for 5 minutes. Let the eggplant cool for 5 minutes. Divide the stuffing equally between the 8 slices of eggplant and roll the eggplant around the stuffing. Place the rolls in the oven and bake for an additional 15 minutes. Remove from the oven and transfer to a serving platter. Drizzle with extra virgin olive oil and balsamic vinegar to serve.
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