Simply Healthy Cooking

Eggplant Braid
Created recipe on 11/11/2009

1 large eggplant – peeled and cubed approx 1-1/2” cubes
1 large onion – peeled and diced
2 cloves of garlic – peeled and minced
1 – 10 oz spinach – washed and dried well
1 – 8 oz Creimini or baby portabella mushrooms brushed off with damp towel and sliced
1 medium tomato – seeded and diced
2 Crescent Roll tubes
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons Olive Oil
¼ cup breadcrumbs (plain or seasoned)
½ cup fresh Parmesan Cheese divided to ¼ cup each
1 cup grated Mozzarella cheese divided to ½ cup each
1 egg – for egg wash – to make the dough golden brown
½ cup walnuts or pine nuts (optional)

• About 2 tablespoons of butter and 2 tablespoons of olive oil – melt in a large pan over medium heat

• Sauté the onions for about 5 to 7 minutes depends on the stove – until they are caramelized a very deep brown color

• Add the garlic and eggplant and mushrooms to the onions around the 4 minute mark so the eggplant, mushrooms and garlic becomes almost caramelized also – you will have to judge on the texture, taste it and then salt and pepper to taste should take no more than 15 minutes – maybe

• Add spinach at the last minute and sauté until semi-wilted

• Add ¼ cup Parmesan Cheese and ½ cup shredded Mozzarella cheese and ¼ cup breadcrumbs– fold into mixture (the breadcrumbs will help prevent the vegetable juices from becoming too runny)

• Remove from heat and cool completely (because the crescent rolls will be too hard to manage if the filling is hot or warm)

• Prepare the crescent dough into one large square

• Cut 2” strips up to 3” on each side of square to leave a 6” dough path for filling

• Put the cool eggplant filling down the center of the crescent dough

• Sprinkle tomatoes on top with the rest of the cheeses – Parmesan and Mozzarella

• Bring one strip of the dough and twist gently to the middle and meet with the other strip and pinch dough together

• Continue all the way until the filling is braided – remember the filling will show because the dough does not cover it completely

• Mix egg with 1 tablespoon of water and brush over the dough

• Sprinkle with nuts on top

• Bake 350 degrees for 20 to 25 minutes until crust is golden brown and all the cheeses are completely melted

• Serve with a salad

CLICK HERE TO PRINT THE RECIPE

Filed under: Appetizer Recipes, Not So Simply Healthy Recipes, Vegeterian Recipes | Tagged: Baby Bella Mushrooms, Crescent Rolls, Eggplant, Spinach |