ciao! cooks
Phil Andrews
Blaze Restaurant and Lounge, Delta Hotel by Marriott
Motto: "Food is my animal!"
Executive Chef Phil Andrews serves a fresh summer menu with familiar
fare that local diner's crave - but with healthy alternatives that appeal to
business travellers seeking a variety of smart dishes. All about offering
delicious options, Phil touts a fried chicken sandwich (a must-have menu
item) and an herb marinated grilled chicken breast - both dressed in garlic
aioli with a salty pretzel bun!
Eggplant
Roulade
Chili spiked marinara kicks up these
goat cheese rolls. Salty capers and
fresh herbs brighten every bite with
bold fl avour.
INGREDIENTS
14 oz eggplant, thinly sliced
2 oz cream cheese
1 oz goat cheese
1 cup fi re roasted tomato, pureed
1/4 tsp red onion, diced
1 tsp basil, fi nely chopped
1/4 tsp thyme, fi nely chopped
1/4 tsp garlic, fi nely diced
1/4 tsp chili fl ake
1 Tbsp olive oil
METHOD
1. In a mixing bowl, fold half herbs
and garlic into cream cheese and
goat cheese. Set cheese mixture
aside.
2. Apply olive oil to eggplant slices
and grill until eggplant is soft and
pliable. Let cool.
3. Spread cheese mixture to
eggplant and roll into three even
roulades.
4. Bake at 375°F for 15 minutes.
5. For marinara, mix remaining
herbs, garlic and tomato together
and heat until sauce becomes thick
and starts to boil.
5. Pour sauce onto plate. Stack
hot roulades into a small pyramid.
Garnish and serve.
Yield 3 servings
24
ciao! / jun/jul / two thousand eighteen