I dream about these for years.
I used to have them at Mozart, a local restaurant here in Montreal that unfortunately closed.
It’s a bite of goodness. A complete party in my mouth when I bite into this crunchy fried spring roll dough. The tchina and silan drizzled on top of it, are what makes this one of the best appetizers ever!
yields 16-18 pastillas
2 eggplant, cubed
Oil spray
Feta
Shredded mozzarella
Spring roll wrappers
1 tbsp Cornstarch, mixed with 3 tbsp of water
Oil, to fry
Silan and tchina, to drizzle
DIRECTIONS:
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Place cubed eggplants on parchment and spray with nonstick. Bake for about 45 minutes, until golden.
Prepare your working area: crumbled feta, shredded mozzarella, roasted eggplant, a bowl with cornstarch, mixed in water, and your spring roll sheets.
Starting from the corner of your sheet, place a few eggplant cubes, some feta and mozzarella, and start rolling from that same corner diagonally. Once you reach the middle of the sheets, fold in your sides, then continue rolling until you reach the top corner. Brush some cornstarch with water (the glue) on the corner to be able to close it properly.
Repeat for all pastillas. Flash freeze them.
Once ready to fry, heat about 1.5 inch of oil to about 330 F. Straight from the freezer, fry on both sides until golden brown.
Drizzle silan and tchina then dig in!
For full video, click here.
Enjoy,
Guila
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