We have a ton of Japanese eggplant in our garden right now! Here is a stellar recipe perfect for apps or a side dish for summer!
3-4 Japanese eggplant, thin sliced (long strips)
3-4 mozarella string cheese sticks, shredded
Package of prosciutto
Pancake batter (make it a little thin) with one pinch cumin and one pinch ginger
Fresh chopped basil and a jar of marinara sauce
Heat fry pan over medium heat until hot. Wrap a few slices of eggplant and torn up string cheese in one piece of prosciutto in tight little bundles. Dip each bundle in the pancake batter mix, and shake off excess. Lightly fry and turn often until cheese is melting out of ends and the bundle is a nice golden brown. This recipe can also be done in the oven, just place in for about 20-30 minutes on 350 degrees. Serve with fresh chopped basil and marinara sauce (or a can of spaghetti sauce).
Yum!!! It tastes like eggplant parm in an appetizer! Very good with Pinot or a light Shiraz.
