Hey Young Chefs!
Tonight for dinner, we made grilled eggplant steak roll-ups, stuffed sweet peppers and garlic polenta patties. The other day, when I was researching recipes, I was inspired by a recipe in Rachael Ray's Yum-O Family Cookbook. She had a recipe for grilled eggplant steak roll-ups. Of course, Mommy and I made our own version.
Here I am cutting the sweet peppers.
Mommy cored the peppers (taking out the insides) and I stuffed them. When you work with peppers, be sure not to touch your face. If you are working with very spicy peppers, you might want to work with gloves.
Look at how yum! yum! our dinner turned out!
Here's our recipe if you would like to try it.
Grilled Eggplant Steak Roll-Ups
Ingredients:
Large slices of eggplant steaks (1/4 inch thick)
1 1/2 lbs. boneless ribeye (or your favorite steak)
1/2 c. fresh spinach
1/4 c. fresh basil
1 small vine-ripened tomato, diced
Grilling seasoning
Olive oil
Salt & pepper
Grated cheese (optional)
Directions
Season both sides of the steaks. Set aside. Brush both sides of eggplant steaks with olive oil, salt and pepper. Grill eggplant until soft. Grill steak to desired temperature. Let steak rest and then cut into thin strips. Layer spinach, basil, steak, and tomato on top of eggplant. Roll up and fasten with toothpick. Top with grated cheese.
Great sides: Grilled stuffed sweet peppers (stuffed with cheese) and garlic polenta patties (sautee' polenta patties with olive oil, minced garlic, salt and pepper).
Remember, cool kids cook so get creative in the kitchen!
Bon Appetit, Eliana
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