1 tablespoon grapeseed oil
3 large shallots, sliced
4 cloves garlic minced
2 cans fire roasted diced tomatoes
Juice of 1 orange (about 1/2 cup)
1/2 tablespoons dried thyme
2 teaspoons curry powder
TT salt and pepper
Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
Filling
1/2 pound Italian turkey sausage ( removed from the casing and cooked)
2 cloves garlic minced
2 cups kale stems removed
1/4 cup sundried tomatoes
8 ounces smoked gouda
8 ounces ricotta cheese
method for the sauce
1.Heat oil in a medium skillet over medium heat and cook shallots and garlic until soft. Reduce heat and Cook until golden. Next add tomatoes, juice, thyme,salt , pepper ,and curry. Bring sauce to a boil then lower heat and cook uncovered until sauce has thickened. Adjust seasonings Remove from the heat and let cool
Method for eggplant
1. Heat your oven to 400°F. Generously spray a baking sheet with spray oil.
2. Slice the eggplants into 1/2inch slices and place on the baking sheet without overlapping. Generously oil the slices, flip, and oil the other side.season with salt and pepper
3.Bake for about 10 minutes, then flip each of the slices over. Cook another 10 minutes until cooked and starting to turn golden. Remove and let cool for about 5 minutes. Reduce oven heat to 350°F.
4.While the eggplant slices bake, sauté the chopped kale with the garlic over medium high heat, until wilted.
5.Next combine the ricotta,4 ounces gouda, kale, sundered tomatoes and sausage in a large bowl and mix until everything is evenly distributed. Adjust seasonings.
6. Spoon half of the sauce into the bottom of an 11x13" baking dish.
7. Place 1-2 tablespoons of the filling onto the cut end of an eggplant slice and roll it up. The ends should meet and overlap Place into the baking dish and repeat until all the eggplant slices are used
8. Top the rolls with more of the sauce and the remaining gouda, then place it in the oven and cook for 20 minutes, or until heated through and cheese is melted
3 large shallots, sliced
4 cloves garlic minced
2 cans fire roasted diced tomatoes
Juice of 1 orange (about 1/2 cup)
1/2 tablespoons dried thyme
2 teaspoons curry powder
TT salt and pepper
Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
Filling
1/2 pound Italian turkey sausage ( removed from the casing and cooked)
2 cloves garlic minced
2 cups kale stems removed
1/4 cup sundried tomatoes
8 ounces smoked gouda
8 ounces ricotta cheese
method for the sauce
1.Heat oil in a medium skillet over medium heat and cook shallots and garlic until soft. Reduce heat and Cook until golden. Next add tomatoes, juice, thyme,salt , pepper ,and curry. Bring sauce to a boil then lower heat and cook uncovered until sauce has thickened. Adjust seasonings Remove from the heat and let cool
Method for eggplant
1. Heat your oven to 400°F. Generously spray a baking sheet with spray oil.
2. Slice the eggplants into 1/2inch slices and place on the baking sheet without overlapping. Generously oil the slices, flip, and oil the other side.season with salt and pepper
3.Bake for about 10 minutes, then flip each of the slices over. Cook another 10 minutes until cooked and starting to turn golden. Remove and let cool for about 5 minutes. Reduce oven heat to 350°F.
4.While the eggplant slices bake, sauté the chopped kale with the garlic over medium high heat, until wilted.
5.Next combine the ricotta,4 ounces gouda, kale, sundered tomatoes and sausage in a large bowl and mix until everything is evenly distributed. Adjust seasonings.
6. Spoon half of the sauce into the bottom of an 11x13" baking dish.
7. Place 1-2 tablespoons of the filling onto the cut end of an eggplant slice and roll it up. The ends should meet and overlap Place into the baking dish and repeat until all the eggplant slices are used
8. Top the rolls with more of the sauce and the remaining gouda, then place it in the oven and cook for 20 minutes, or until heated through and cheese is melted