Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, August 15, 2012

Guest Blogger - Katrin Dobbin with Running with the Deviled Eggs - Eggplant Canneloni

Katrin is a very sweet friend; always there for our foodie community, a great chef and blogger! Her blog is fun to read, with great recipes and pictures. Please go visit her at Running with the Deviled Eggs

Katrin, or Betty Martha as her close friends like to call her is the lady behind Running with the Deviled Eggs blog.

A recent newlywed and mother of 1 fabulous teenager (Little Ugh), Katrin spends her time in her kitchen dancing around to music from all genres while trying to prepare healthy and tasty dishes for her family.  She tries to keep her ingredients as fresh and as local as possible, keeping frozen or pre packaged foods out of her cupboards.
When she is not in her own kitchen she spends her time at work, in another kitchen, baking cakes, cupcakes, and other various desserts.
Her mantra - Food for your mouth, Fuel for your soul!
Blog intro - Running With the Deviled Eggs is a food diary with everyday recipes for the novice to advanced cooks with a little tune to keep you dancing in the kitchen. 
(I'm no good with this kinda stuff LOL)  Feel free to revise!!
 
Post intro -
Bia, what can I say about sweet, caring, talented Bia that you dont already know? 
She makes me drool daily, her posts are always so beautifully presented, I wish she lived closer?  I bet you second and third those thoughts too!
When she sent the call out for help I graciously accepted, she is an inspiration to me and to be able to share my work with her and you all makes me warm and tingly inside!
 
I am really proud of the eggplant canneloni and even though its a recent dish on my blog I think its just so great that I wanted you to share it too :)
Here is the direct link to the post - http://runningwiththedevil-eggsthatis.blogspot.ca/2012/06/faux-pasta-and-meatless-dish.html and I would love for you to visit me over on my facebook page if you havent already - http://www.facebook.com/pages/Running-With-the-Deviled-Eggs/182951875090222
or on the twitter universe @ppkongacooks
 
We dont often eat meatless in our home unless its pasta (and even then there is usually some form of animal kickin around in there).  The boys are definitely meat and potatoes kind of men, but every now and then I like to surprise them by throwing a little wrench into their idealistic lifestyle.
This dish received rave reviews - there were no leftovers (sigh, no lunch for me).
It is a tad time consuming only because you need to fry the eggplant first and let stand a bit to cool but I have to say it is completely worth the effort!
I hope you enjoy....we did!
And if you want to know what was playing in my kitchen at the time it was - Sade - Smooth Operator *for my boho peeps*
 
 
Eggplant Cannelloni
2 eggplants
buttermilk
flour
egg
milk
salt/pepper/oregano/thyme
herbed goat cheese
fresh basil leaves
minced garlic





Slice the eggplant lengthwise in 1/4 - 1/2 in strips and place in a shallow dish with the
buttermilk.
Leave alone for a good 10 minutes or so.



Prepare your dredging stations.
In one dish add the flour, salt, pepper, oregano and thyme (the spice ratio is all relative
to your flour, just depends on how much you're cooking for but I used about
1 1/2 c. flour, 1 tsp pepper, 2 tsp. salt, 2 tsp. oregano, 1 tsp. thyme.)
In another dish whisk together an egg and a few tablespoons of milk until frothy.
Heat a frying pan on medium/high heat with a little butter and olive oil together - enough to
fry up your eggplant strips.
Dip your eggplant into the flour on both sides, shake off any excess and submerge into the
egg wash. Slowly add to the pan (don't overcrowd) Fry until golden brown and then
flip to do the other side (about 3-4 minutes or so per side depending on heat)


Remove and place on paper towel to absorb any oils. Continue this process until all
of the pieces are complete.
Lay the eggplant slices flat, add about a tablespoon of goat cheese to one small end
and top with a basil leaf.
Roll up.



Place all of the rolls into a baking dish, cover with your favorite marinara sauce,
minced garlic and grated parm cheese, bake in a 350 degree oven for about 10 minutes
or until the cheese is melty and browning


Serve. With a slice of buttered crusty bread - because you gotta have carbs somewhere!

8 comments:

  1. This looks really good and the photos have made me hungry and it's after midnight! I will close my eyes and wait for tomorrow!

    ReplyDelete