Leslie's Vegetarian Italian Sushi
What you'll need:
1 eggplant, sliced very thinly lengthwise, grilled and patted dry
1 red bell pepper, roasted, seeded, quartered and patted dry
2 handfuls of fresh spinach
3-4 fresh basil leaves
a couple pinches Parmesan cheese
1/2 cup to 3/4 cup ricotta cheese, drained
For the dipping sauce:
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
a pinch of salt
a pinch of sugar
What you'll do:
After prepping the eggplant and pepper make sure you pat them dry. It's very important or they won't stick together properly. Lay a sheet of plastic wrap on the counter. Place your grilled, cooled eggplant in a long row:
Make sure you lay your eggplant wide enough, it's better to be too wide.
Arrange the spinach and basil over the eggplant:
Next, place the peppers and the Parmesan:
When placing the ricotta, do one line right down the middle:
Now for the wrapping. Lift the bottom and fold it upwards and use your fingers to form the round tube. Careful, not to let any of the cheese fall to the outside:
After you've got your tightly wrapped tube, refrigerate for at least an hour. This can be done a day ahead. When ready, carefully remove the plastic wrap and slice in 1 1/2 inch slices.
For the dipping sauce, simply whisk the ingredients together!
You can serve these however you like, but I love the idea of serving then like sushi with chopsticks and the sauce in a soy sauce bowl.
This was a guest post from the "dainty vegetarian", Leslie Sarna. Leslie is a model and food blogger, and her successful online food blog, lesliesarna.com, focuses on organic vegetarian cooking palatable for the most discerning carnivore. Her clips and posts have been featured on many popular sites including AOL's asylum.com. She's currently developing her own television show pilot and her first book.