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Originally uploaded by mosli
I really do love wonton wrappers. They are so incredibly useful for holding different kinds of fillings, and can be cooked in so many ways. I used them for ravioli. again. with a-typical filling. why not?
For these little pillows of goodness I made a roasted garlic and aubergine (aka eggplant) filling. They were topped with balsamic and olive oil so that the creamy garlicy filling was the star. Very good – I’ll definately be using this again.
Roasted Garlic and Aubergine Ravioli Filling
- 1 medium augergine
- 10 or so cloves of garlic
- tsp sea salt
- 2 tbsp basil
- drizzle olive oil
Slice aubergine in rounds 1/2 inch thick and peel cloves of garlic. Drizzle oil on baking sheet and lay down aubergine and garlic cloves. Drizzle with olive oil and bake at 350F until garlic is golden coloured and eggplant is soft. Puree in food processor or blender until smooth. Filling is ready for its pasta wrappings!
As a veggie I end up eating an aweful lot of salad. Unfortunately, I don’t care much for lettuce (well, at least the regular iceburg kind – I find it bland). So I try to be as creative as possible, or find a decent dressing. I brought this little spinach salad to friend’s house as my contribution to dinner. The salad is raw baby spinach, roasted almonds, strawberry and orange pieces, and on the side were parmasan bits to add. The dressing was equal parts balsamic and olive oil, with 2 tbsp orange juice. Simple, yes. Tasty, also yes. Leftovers, a resounding no.
