Ingredients
1 package eggroll wrappers or ravioli
1 wrappers
1 1/2 lb eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 cup scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika (the hotter the
1 better)
1 tsp ginger
Directions
Slice eggplant in half lengthwise and cut off stems. Place face down
on a cookie sheet. Use non-stick spray if the sheet is not already
non stick.
Bake for about 1 hour. The eggplant should give to the touch. Take
the eggplant out of the oven and allow to cool. While they are
cooling mix the rest of the ingredients in a bowl to make a marinade.
When the eggplant is cool, they should be a bit shriveled. With a
spoon, scoop Out the insides into the marinade. Let sit for at least
15 minutes.
Pour the eggplant and marinade into a food processor to puree for
about 30 seconds. The result should look totally inedible.
:-)
Fill a large stock pan with about 1.5 inches of water and set on the
stove to boil.
If you are using wonton wrappers or ravioli wrappers you can skip this
step. Take out two eggroll wrappers and cut in even quarters.
Place out about 8 wrapper pieces on a flat clean surface like a
cutting board. Spoon about 1/2 teaspoon of the eggplant puree into
the middle of each wrapper. Dip your fingers into a bowl of water and
run along two opposite edges of a wrapper or along all four edges.
Take one corner and fold it over to the opposite corner forming a
triangle. Carefully press the wet edges together to form a seal.
Place the triangular ravioli onto a rack to dry a bit and repeat the
process with the other seven wrappers.
If you put too much filling in a wrapper, it will ooze out the edge.
Just make sure you press firmly on that edge to force the filling out
all the way. You want the wrapper edges touching each other so they
will form a seal.
If you have a ravioli press, as sold at Chinese supply stores, follow
the
directions given with the press.
After filling eight raviolis, turn them over on the drying rack and
repeat the process with eight more.
At this point, your water should be at a rolling boil and you can
carefully add the raviolis. First stir the water in a circular
motion with a slotted spoon. Place one ravioli on the spoon and
carefully lower it into the water. Continue stirring until the
ravioli starts to float. Add another ravioli. Don't add so many
raviolis that they crowd each other in the pan. They should not touch
each other while cooking or they might cook together.
The raviolis are cooked when they float easily and are somewhat
transparent. The eggplant mixture will spread in the wrapper a bit but
should not seep out if they were sealed well.
As they reach the floating stage, carefully lift the raviolis out of
the water with the slotted spoon and move them back to the drying
rack.
When the raviolis are dry again use a toothpick to connect the two
opposite corners and place on a tray of lettuce or ornamental cabbage
to serve. If you are not concerned with fat, you can lightly coat a
plate with sesame or hot pepper oil and place the raviolis directly
on the oil. They can be kept on a hot pad this way. Otherwise eat
them immediately.
Source: Original recipe
Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume
15 Issue 7] Feb. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Peking Raviolis With Eggplant Recipe brought to you by Recipe Ideas
Categories: Eggplant; Italian; Pasta; Vegetable
The History of Recipes
Historians have tracked the existance of recipes back into the far past, certainly as far back into history as ancient Egypt, and possibly even further. In practice though, in the main part, these old records were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. During the time of the Roman Empire a man called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a very modern way of dining. He also recounts how the cooks of Roman times used many different spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including coriander, basil and rosemary. These new herbs and spices caused an explosion in manuscripts on food, the majority of which are now in academic collections. Over the succeeding few centuries, the upper classes competed to serve the most extravagent meals, and as a consequence, the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Peking Raviolis With Eggplant recipe.
