There are eggplants aplenty at the Market now, and Chef Heather Hartman made good use of them in a Grilled Eggplant Roulades with a Fresh Tomato Sauce recipe for the August 22 Mill City Cooks demo.
First, the eggplants are sliced, brushed with olive oil and grilled on foil.
The roulades are filled with a mixture of cheeses, sauted greens and herbs.
She talked about using the fresh herbs you like. One herb she used was amaranth, which she got from Pam at the Prairie Hollow Farm booth (because if you're looking for something out of the ordinary - see Pam!).
The tomato sauce includes tomatoes, basil, garlic, olive oil and salt and pepper. It can be served either chunky (as shown) or smooth.
Below, the roulades are displayed on a platter created by Matthew Krousey Ceramics, a frequent art vendor at the Market.
Recipes from the Mill City Cooks demos can be found online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.