Name: Eggplant Rolls Filled with Basil And Cheese
Ingredients: 1 Onion; chopped; 2 tb Olive oil; 1 sm Garlic clove; minced; 2 lb Tomatoes; chopped coarse; A pinch of sugar; A; (1-pound) eggplant; 1 c Grated mozzarella; (about 1/4 pound); 3 1/2 oz Mild; soft goat cheese; ; such as Montrachet,; ; at room temperature; ; (about 1/2 cup); 1/4 c Shredded fresh basil leaves; 2 tb Olive oil; up to 3; Fresh basil leaves for garnish

Gospel doctrine creates a gospel culture. The doctrines of grace create a culture of grace, as Jesus Himself touches us through His truths. Without the doctrines, the culture alone is fragile. Without the culture, the doctrines alone appear pointless. For example: The doctrine of regeneration creates a culture of humility (Ephesians 2:1-9). The doctrine of justification creates a culture of inclusion (Galatians 2:11-16). The doctrine of reconciliation creates a culture of peace (Ephesians 2:14-16). The doctrine of sanctification creates a culture of life (Romans 6:20-23). The doctrine of glorification creates a culture of hope (Romans 5:2). The doctrine of God creates a culture of honesty (1 John 1:5-10). And what could be more basic than that? If we want this culture to thrive, we can’t take doctrinal short cuts. If we want this doctrine to be credible, we can’t disregard the culture. But churches where the doctrine and culture converge bear living witness to the power of Jesus.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		September 1	1	servings

INGREDIENTS

1		Onion; chopped
2	tb	Olive oil
1	sm	Garlic clove; minced
2	lb	Tomatoes; chopped coarse
		A pinch of sugar
		A; (1-pound) eggplant
1	c	Grated mozzarella; (about 1/4 pound)
3 1/2	oz	Mild; soft goat cheese
		; such as Montrachet,
		; at room temperature
		; (about 1/2 cup)
1/4	c	Shredded fresh basil leaves
2	tb	Olive oil; up to 3
		Fresh basil leaves for garnish

INSTRUCTIONS

FOR THE TOMATO SAUCE
FOR THE EGGPLANT ROLLS
Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat,
stirring, for 3 minutes, stir in the garlic, and cook the mixture,
stirring, until the onion is softened. Add the tomatoes, the sugar, and
salt to taste and cook the mixture over moderate heat, stirring, for 20
minutes. Force the mixture through the fine disk of a food mill set over a
saucepan and cook the sauce over moderately high heat for 5 to 10 minutes,
or until it is thickened to the desired consistency.
Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant
lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with
salt and let them drain in a colander for 30 minutes. In a bowl stir
together the mozzarella, the goat cheese, and the shredded basil. Pat the
eggplant dry, arrange one layer of it on the oiled rack of a broiler pan,
and brush it with some of the oil. Broil the eggplant under a preheated
broiler about 4 inches from the heat for 3 to 4 minutes, or until it is
golden. Turn the eggplant, brush it with some of the remaining oil, and
broil it for 3 to 4 minutes more, or until it is golden. Transfer the
eggplant to a large platter to cool and broil the remaining eggplant,
brushing it with the remaining oil, in the same manner. Spread a mounded
teaspoon of the cheese mixture lengthwise down the middle of each eggplant
slice, leaving a 1-inch border at the wide end, and, beginning at the
narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls,
seam sides down, n an oiled flameproof shallow baking dish just large
enough to hold them in one layer and broil them for 3 minutes, or until the
cheese is just melted and bubbling.
Transfer the eggplant rolls with a spatula to serving plates, spoon the
tomato sauce over them, and garnish the rolls with the basil leaves. Makes
about 12 rolls.
Serving 4 as a first course or 6 as a side dish.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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