Saturday, April 20, 2013

Cornbread Stuffed Eggplant Rolls with Mole Sauce

Cornbread Stuffed Eggplant Rolls with Mole Sauce
 (for two)
The sweet and tangy cornbread stuffing and rich Mole sauce combine to create a dish that is bursting with flavor. Serve with your choice of meat and a leafy green salad for an exciting, well balanced meal. This is also a great dish for entertaining because both the cornbread and mole sauce can be made in advance.


- 1 large Eggplant
- Olive oil for brushing


- About 2 cups crumbled Cornbread (you can find our favorite recipe here)
- 3 Tablespoons Heavy Cream
- 1 Tablespoon Light Mayo
- Ground Black Pepper to taste
- Generous handful of Cilantro (chopped)

Mole Sauce:

- 4 Guajillo Peppers (dried mild chile peppers)
- 1 medium Onion
- 2 cloves Garlic
- ¼ teaspoon Fennel seed
- ½ teaspoon Cinnamon
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- 1 teaspoon Paprika
- Sprinkle of Nutmeg
- 1 cup Water
- Juice of ½ Lime
- Milk chocolate to taste (the amount I used was equivalent to about 6 squares of a Hershey’s Chocolate Bar)
- Olive oil for the pan

Prepare the cornbread. Place pan on a wire rack and allow it to cool.

Cut the eggplant lengthwise into thin slices (try to get 4-6 slices about ¼ of an inch thick). Salt both sides of the slices and place in a colander to “sweat”.

Once the cornbread has cooled, remove a quarter of it from the pan and crumble it into a large bowl. Add the chopped cilantro, heavy cream, mayo and pepper, stirring to combine.

Preheat the broiler to low.

As the broiler is pre-heating, use the time to dice the onion finely and grind the 
fennel seed in a spice grinder or mortar and pestle.

Rinse the eggplant and pat dry. Spread some olive oil on a baking sheet and place the eggplant slices on it. Brush some olive oil on the tops of the slices. Broil 4-5 minutes on one side, flip and broil 3 minutes on the other side.

Spray a glass baking dish with cooking spray. *Note: The dish should be large enough to comfortably fit the amount of rolls you are making (I used an 8x8in). You don’t want to stack the rolls on top of each other in the pan.*

When the eggplant is done broiling, preheat your oven to 400 degrees.

Assemble the rolls: Lay a slice of eggplant on a clean, flat surface. Use clean hands to mold about 2 tablespoons of the cornbread filling into an “egg” shape. 

Place the ball of filling at the large end of the eggplant slice. 

Roll up the eggplant, starting from the bottom. If you wish, stuff a little extra filling into the ends of each roll. Place, seam side down, in the glass baking dish. 
Repeat with the remaining eggplant slices.

Cover the baking dish with foil and bake for 25 minutes. 

Take the Guajillo chiles and break off the tops. Shake the seeds out of the bottoms of the peppers (if there are still a few left inside don’t worry). 

Heat a small amount of olive oil in a pan over medium heat. 
Add the onion and cook until softened.

As the onion is cooking, break up the peppers and place them in a food processor. Process until they are ground up into flakes.

Add the garlic to the pan with the onions, then add the ground chile peppers.

Pour the water into the pan and stir, allowing the mixture to come to a simmer. Add the fennel seed, cumin, coriander, cinnamon, paprika and nutmeg.

Add the chocolate to the sauce (I used 3 chunks about this size), stirring until 
thoroughly melted. Squeeze the lime into the pan.

Allow the sauce to reduce over medium-low heat until it reaches your desired consistency. It should be bubbly and have a rich, thick texture. *Note: You can add a little more water (about ½ a cup) and allow the sauce to reduce again to intensify the flavors and give you more time to complete the rest of the meal. You can also use this method to re-heat your sauce if you have made it in advance.*


To serve: Drizzle the rolls with the Mole sauce and garnish with sprigs of Cilantro. 

1 comment:

  1. *Note: I used heavy cream in this recipe because it was what I had on hand. However, because this liquid primarily functions as a binding agent, half and half or probably even milk could easily be used as a substitute.