Eggplant Rollatini and Stuffed Peppers

Once a month, the Unitarian Universalist Fellowship that provides the space for our CSA pick-up also holds a cooking class. The girl that conducts the class is an expert in specialized diets. For the class, she prepares relatively simple vegetarian dishes, not unlike what I'm use to cooking at home. However, all of her recipes are gluten free, which is something very different and interesting for me. I've gotten a few really great tips so far. The Kale chips came from one of her classes along with the following two recipes.


Eggplant Rollatini

A somewhat healthier version of the original (they're not fried).

I would suggest using the Japanese style eggplant for this recipe. I find it's more tender and sweet.

1 eggplant for every 2 people serving

1/2 cup light or fat free ricotta
This is a recipe where light ricotta will actually work better, because it is less milky and will hold together better

2 cloves garlic
Red pepper
Salt and pepper
Strong flavored medium-hard cheese (something like an asiago, manchego or swiss)
Tooth picks
Tomato Sauce

Slice the eggplant into long 1/4 inch pieces. Season on both sides with S&P.

Mix together 1/2 cup of ricotta with 2 cloves of crushed garlic, red pepper flakes, salt and pepper. Add 1/4 cup of shredded asiago, manchego (or other strong flavored melty cheese) to the mix.

Spread ricotta over strips of eggplant. Roll the eggplant and secure with a toothpick. Cover with tomato sauce and bake at 350 for 15 minutes.


Stuffed Peppers

1 cup black sticky rice (or any flavorful whole grain rice)
1 cup tomato sauce
2 teaspoons olive oil
1/2 medium yellow onion diced
1/2 bunch swiss chard washed and drained
2 green/red/yellow sweet peppers
Cheese

Prepare the rice and set aside
Heat oil in a pan and add diced onions. Cook until soft.
Chop the swiss chard into 1 inch pieces (approximately) and add it to the pan.
When the swiss chard has wilted 1/2 way, add the tomato sauce.
(Black sticky rice is generally used in sweet and savory dishes. At this point, you might also add some honey, nutmeg and cinnamon. )
When the swiss chard is fully wilted into the sauce, remove from heat and stir into the rice. Cover and refrigerate for at least 1/2 hour or overnight to allow the flavors to come together.
Remove the tops, core and seeds from the sweet peppers. Fill the peppers with the rice mixture, top with shredded cheese and bake at 400 for 20 minutes or until the pepper is fork tender.