Preheat oven to 250 degrees. Wrap tortillas in foil. Bake until heated
through, about 10 minutes. Alternatively, wrap tortillas in damp paper
towels and microwave on high (100 percent power) 30 to 60 sec-
onds. Meanwhile, in small bowl, whisk together garlic, salt, soy sauce,
vinegar and sesame oil; set aside. Preheat stovetop grill or griddle
according to manufacturer’s directions. Brush eggplant lightly with
oil and place oiled side down on grill. Cook over medium-high heat
for 4 - 5 minutes. Brush tops with more oil, turn slices and cook until
eggplant is golden and flesh is tender, about 5 minutes. Transfer egg-
plant to platter and brush with garlic sauce, then cut each slice into
3 pieces. In each tortilla, place 2 to 3 pieces eggplant. Garnish with
dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around
filling ingredients.
NOTE; Older, large eggplants might need to be salted and rinsed
before cooking to remove bitterness and excess moisture. To salt
eggplant, slice eggplant and salt both sides. Lay slices on baking
sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse
and pat dry. Younger, smaller eggplants usually do not require salting.
MANDARIN PANCAKE
2 cups unbleached or all-purpose flour
3/4 cup boiling water
1-2 tablespoons sesame or vegetable oil (to brush dough)
Place flour in processor; add boiling water slowly through feed tube
until dough forms a ball. Cover ball with plastic wrap and let rest at
least 30 minutes. With hands, roll into a 15-inch long log, and cut into
24 equal pieces. Keep covered with plastic warp. Roll each piece
of dough into a ball and flatten to about 2 inches. Brush one side
of each round evenly to edges with oil; place oil surfaces together
and press the two rounds firmly together. Place double round on
tortilla press, close and press down lever quickly and open. Bake for
a few seconds and turn over and bake a few seconds more. Do not
overcook. Pull the two halves of the pancake apart after cooking.
Stack on a plate and keep covered with cotton towel to keep warm.
Makes 24 servings.
MANDARIN PANCAKE CANNELLONI
6 ounces bulk sausage
1 10 ounce package frozen, chopped spinach, thawed and drained
1 cup ricotta cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1/2 teaspoon oregano
1/8 teaspoon pepper
12 mandarin pancakes
3 cups marinara sauce
1/2 pound Monterrey Jack cheese, shredded
Brown sausage over medium heat; drain excess fat. Add spinach,
ricotta cheese, egg, grated cheese, oregano, and pepper. Mix well.
Spread 1/3 cup filling along edge of each mandarin pancake. Roll
to enclose filling. Spread half of the marinara sauce in a shallow bak-
ing dish. Place filled pancake cannelloni, seam side down, in sauce.
Spoon remaining sauce over cannelloni and top with shredded
cheese. Bake uncovered in 400-degree oven approximately 30
minutes. Makes 12 pancakes, approximately 6 servings.
FOCACCIA WITH ROSEMARY AND OLIVE OIL TOPPING
Make topping by chopping a handful of rosemary and 3 cloves of
garlic . Mix together with some olive oil & salt. Brush the mixture over
the flatbread. Finally, us a fork to punch a pattern of holes on the
flatbread surface. This allows the flavor of the topping to penetrate.
GRILLED FLATBREAD WITH RICOTTA CHEESE,
FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
1 recipe flat bread
1 8-ounce container of ricotta cheese, drained
3 plum tomatoes, diced
2 tablespoons basil chiffonade
Shaved parmesan
1/2 cup olive oil
6 cloves roasted garlic
Place oil and garlic in a blender and blend until smooth. Strain. Set
aside. Brush flatbread liberally with olive oil and place hot grill. Grill
both sides and spread with ricotta, tomatoes and basil. Remove and
top with Parmesan cheese and drizzle with garlic oil
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