Chef Rob Stinson cooks a delicious Smoked Eggplant Parmesan, Tomato Roulade with Mushroom, Onion and Cabbage and a Romaine Garlic Salad. Rebecca Turner has some great ideas for kid lunches. We travel to Oxford MS to check out the Little Carrots kids camp and our guest is the puppeteer for MPB’s Ed Said series, Keri Horn.

Recipe

SMOKED EGGPLANT PARMESAN

Ingredients:

• 5 oz sliced thin eggplant skin on
• 2 tbspn diced fresh ripe tomatoes
• ½ tspn olive oil
• 1 tspn fresh basil
• 1 tspn garlic
• 1 tbspn diced onion
• ½ tspn olive oil
• 1 tspn black pepper
• 1/8 tspn crushed red pepper
• 1 tbspn white wine
• 2 tbspn shredded mozzarella fat free
• 1 tspn diced oregano
• 1 tbspn white wine
• 1 tbspn tomato paste natural
• Hickory chips for smoking

SMOKED EGGPLANT PREPARATION

Use smoker and place hickory at one end and sliced eggplant on tray at the opposite end.  Heat to medium high, and place lid on smoker.  Smoke for 6 minutes.    Heat pan with olive oil.  Add garlic, onion, both peppers and tomatoes.  Sear till onions are translucent and add basil and oregano, deglaze with white wine and stir in tomato paste.  Remove eggplant from smoker and place in pan with zero fat spray.  Brown on both sides and remove while still firm.  Top eggplant with tomato sauce, top with mozzarella, and place on baking sheet in oven at 400 degrees for 6 minutes.  Remove from oven and hold to serve.

TOMATO ROULADE WITH MUSHROOMS, ONION AND CABBAGE

Ingredients:

• ½ tspn olive oil
• 3 tbspn fresh diced tomatoes
• 2 tbspn fresh diced mushrooms
• 2 tbspn fresh diced onions
• 1 tbspn finely chopped cabbage with one large leaf
• 1 tspn minced garlic
• 1 tspn black pepper
• 1 tspn chopped almonds

TOMATO ROULADE PREPARATION

Heat saute pan with oil and add:  tomatoes, mushrooms, onions, garlic, pepper and lightly brown.  Remove from heat and place in mixing bowl with chopped cabbage, almonds and mix thoroughly.  Lightly blanch the large cabbage leaf and place on side.  Place all cooked ingredients on cabbage leaf and roll till closed.  Hold for plating.

ROMAINE GARLIC SALAD

Ingredients:

• ½ cup fresh romaine
• 1 lemon squeeze
• 1 tspn minced garlic
• ½ tspn balsamic vinegar
• 1 tbspn veggie stock no salt no fat
• 1 tspn black pepper
• 1 tspn grated parmesan
• 1 tspn red bell pepper finely chopped

ROMAINE GARLIC SALAD PREPARATION

Place lemon, garlic, black pepper in mixing bowl and puree garlic.  Add balsamic, veggie stock and stir quickly.  Toss in romaine in 2” squares.  Remove and top with red bell pepper and parmesan to serve