Tied Eggplant-Mozzarella Packages
The esthetics play a significant part in this tasty appetizer/side dish. The folded package style, the string that holds it all together and the basil leaf as an edible decoration.
Equipment
- Stove and Oven or Griddle
- Spatula
- Cotton Cooking Twine/String (Silicone Bands, Toothpicks and Skewers can be substituted)
- Large glass, ceramic or metal backing dish
Ingredients
- 1 Eggplant
- 6-8 Slices Mozzarella Cheese (thinly sliced)
- 2 Tablespoons Olive Oil
- 2 Lemons (juiced)
- 6-8 Fresh basil leaves
- Pinch Salt
- Pinch Pepper
Instructions
- Cut cooking twine/string in 1 foot pieces, Cut 6 to 8 pieces total.
- In frying pan heat up olive oil.
- Slice eggplant/aubergine lengthwise in 3mm slices.
- A mid-size eggplant/aubergine should allow for around 6 to 8 slices.
- Place eggplant/aubergine slices in hot frying pan and cook until soft and flexible
- Sprinkle with salt and pepper.
- Transfer soft and flexible slices to a plate and place slice of mozzarella cheese on half of the eggplant/aubergine slice.
- Length-wise, fold the eggplant/aubergine slice in half.
- Wrap cooking twine/string around package and tie a knot in the center.
- Place packages in glass backing dish and put in oven, or directly on a griddle surface
- When cheese is melted, use spatula to scoop up package and place on serving platter or individual plates.
- Place one fresh basil leave per package under the the center of the tied cooking twine/string.
- Sprinkle with fresh-squeezed lemon juice.
- Serve and enjoy!
Notes
Eggplant and Aubergine
They are two names for the same vegetable. Aubergine is a word that is commonly used in British English, by the people living in European countries, while eggplant is widely used by people living in United States. Eggplant is considered a berry by botanical definition, not a vegetable! It is a plant species in the nightshade family. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. As a member of the Solanum, it is related to the tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant has the capability to absorb oils and flavors into its flesh through cooking. Cooking Twine/String
Traditionally used to wrap poultry and game or rib and pork roasts to retain juices. Can endure high temperatures when cooking in an oven, or on a griddle. In this recipe, the cooking twine/string has two functions. One is to actually hold the package (consisting of folded eggplant/aubergine with cheese inside) together, the other is the esthetical attraction of a tied-up package.
They are two names for the same vegetable. Aubergine is a word that is commonly used in British English, by the people living in European countries, while eggplant is widely used by people living in United States. Eggplant is considered a berry by botanical definition, not a vegetable! It is a plant species in the nightshade family. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. As a member of the Solanum, it is related to the tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant has the capability to absorb oils and flavors into its flesh through cooking. Cooking Twine/String
Traditionally used to wrap poultry and game or rib and pork roasts to retain juices. Can endure high temperatures when cooking in an oven, or on a griddle. In this recipe, the cooking twine/string has two functions. One is to actually hold the package (consisting of folded eggplant/aubergine with cheese inside) together, the other is the esthetical attraction of a tied-up package.