Eggplant & Mozzarella Rolls (& Menu Plan Monday)

Well, I managed to stick to my menu plan for most of the week last week and it really helped me to actually eat something worthwhile rather than not knowing what to cook and ending up eating rubbish, so this week I am doing a plan again.

But first I’m going to share one of the recipes from my menu plan last week. They are originally from the July 2004 issue of Delicious magazine. I made them on Friday night when I was the only one home, so I froze most of them. I managed to use up 12 of our 48 bake-at-home rolls that we have leftover from the housewarming/50th birthday party (as well as the rest of the eggplant) which is pretty good, and I have another recipe in this weeks menu plan to use up some more of them. The spice mix in these was great, don’t question the cinnamon, just use it, it adds a wonderful flavour!

Eggplant & Mozzarella Rolls Makes 12

Eggplant & Mozzarella Rolls 1

Dice 350g eggplant into 1cm cubes & place in a colander, sprinkle with 2Tbsp salt and leave in sink for 15 minutes to drain. Rinse well with cold water, drain well, then wrap in a tea towel and squeeze out excess moisture.

Heat 2Tbsp olive oil in a pan over medium heat, add 1 finely chopped onion and cook for 2 minutes. Add eggplant and cook for 5 minutes, stirring, until eggplant begins to turn golden. Add 1 crushed garlic clove , 1tsp sweet paprika, 1/2tsp ground cinnamon & 1tsp ground cumin and cook for a few seconds. Add 440g canned tomatoes and cook for 1-2 minutes until mixture is quite dry, then cool.

Using 12 bake-at-home rolls, scrape out a little bread from the centre of each roll to make a hollow. Fill hollows with eggplant mixture (you may have a little bit left over, we served it on toast for breakfast), top each with mozzarella cheese (about 340g in total) and wrap well in foil. Label & freeze if using at a later date.

When serving, bake rolls in foil at 180C for 15 minutes, unwrap and cook a further 5 minutes or until golden.

Eggplant & Mozzarella Rolls 2

Menu Plan (Week beginning 17th Nov)

Monday 17/11

Egg & Noodle Salad served with leftover Spring Rolls from the party.

Tuesday 18/11 (Mum & Geoff both out)

Savoury Mince Rolls served with salad. Freeze leftovers.

Wednesday 19/11 (I’m at Jeff’s place because I have to drive him to the airport on Thursday morning :()

Mum & Geoff can fend for themselves!

Thursday 19/11

I’m going to cook my blues away after driving Jeff to the airport by cooking Lemon Thyme Chicken w/ Spinach & Pea Pilaf from my current cookbook challenge cookbook (we got given a lot of lemons by Geoff’s parents, so this will use some of them up) & then the Zucchini Cobbler from round 8 of the Taste Cooks Club for dessert.

Friday 20/11

I’m going to try and get around to making the North African Chicken w/ Vegetable Tagine that I didn’t end up making last week.

Saturday 21/11 (Mum & Geoff likely to be out)

Leftover night!

Sunday 22/11

Beef enchiladas from the new round of Taste Cooks Club.

We’ll see how I go this week! You can find lots of other peoples menus at the Organising Junkie.

What do you think?