Eggplant Pinwheels Stuffed With Roasted Fennel Relish | Sequatchie Cove Farm

Ingredients:

• 1 long, slender japanese eggplant
• 1  bulb of fennel
• 1 yellow onion
• 6-8 sungold tomatoes, or 4-6 campari tomatoes
• Fresh parsley
• 1/2 lime
• Sea salt
• Olive oil for brushing & roasting

Method:

Trim bottom and stalks from fennel and discard or reserve for other use.  Coarsely chop fennel bulb and onion and place in a small baking dish.  Toss with olive oil and a little sea salt.  Bake at 425 degrees for about 45 minutes or until the onion and fennel begin to brown and crisp on the edges.

Meanwhile,  slice eggplant lengthwise into thin strips (about 1/4 inch thick), brush with olive oil and grill long enough to soften and leave grill marks on both sides of the eggplant.

When the fennel and onion are roasted, remove from baking dish and place in a food processor with tomatoes and pulse until the mixture is still a little coarse, but blended well.  Add lime juice, parsley and salt to taste.

Spread the fennel mixture over one side of each grilled slice of eggplant and roll each one into pinwheels.  If re-warming is necessary, you can place the pinwheels in a baking dish, cover with foil, and warm in oven until ready to serve.

Serve as appetizers or a side dish.

Filed under: Seasonal Food Recipes on June 29th, 2009 |