Cauliflower and Blue Nile Eggplant Phyllo Plaits
Eggplant Roll-ups (3-4 servings)
1 pack of Phyllo leaves (about 14 filo leaves)
1 container of FreshMed Gourmet Blue Nile Eggplant
2 cups of grated Cauliflower
1/2 teaspoon of Cumin
Salt and Pepper to taste
2 Tablespoons of toasted Pine Nuts
3 tablespoons of oil + a quarter cup of Olive oil for brushing the Filo leaves
Dice a large onion into small cubes
Grate Cauliflower into small crumbs and set aside.
In a wide pan over high heat, pour 3 tablespoons of Canola oil. When the oil is warm add the onion and fry until the onion turns golden, stir occasionally.
When the onion turns golden, add the Cauliflower crumbs, cumin salt and pepper and cook for 6 minutes,
Add the Blue Nile Eggplant stir and Cook for about 10 minutes, taste and adjust the seasoning.
Toast the Pine nuts in a dry pan for 2 minutes and add to the mixture.
Pre-heat oven to 350F and start making the Phyllo plaits. To keep the plaits moist, place them between two towels and work with each leaf on a flat working surface.
For the Phyllo plaits:
Brush the leaf with Olive oil than fold the leaf in accordion shape, fold into a plait,
Place a spoon of the mixture in the center of the open end of the plait,
Wrap the edges of the mixture with Phyllo and roll towards the narrow part,
Place on parchment paper in a baking sheet and brush each fan with some olive oil.
Put in the middle of the oven and bake for about 20 minutes or until golden.