A yummy Party finger food recipe -
Eggplant bundles with Cottage cheese, shrimp, and chives

This delicious party finger food recipe makes eggplant bundles that have a Zen-like appeal, but they are as Italian as you can get...

It will make a great buffet and finger food item at your next intimate gathering of family or friends.

If you want to make these eggplant delights into low fat appetizers, you can always use the herbs generously and cut down on cheese and oil. Adding more herbs will ensure you don’t compromise on the extra flavor when cutting the fat.

Cold appetizer recipes

Note that this party finger food recipe makes a great cold appetizer recipe because you can refrigerate the eggplants up to 1 day before serving. When you are ready to serve, bring to room temperature and adjust the seasoning if needed.

Ingredients

1 1-lb eggplant cut into 1/3” thick coins
½ pound cottage cheese
½ pound shelled cooked shrimp
1 bunch chives, half snipped, half whole
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Instructions

1. Heat a grill plan over medium-high heat for 5 minutes. Grill the eggplant coins in a single layer until soft and browned on both sides, turning once, about five minutes per side, or until lines appear on the bottom of the slices and the eggplants are a soft (uncooked eggplants don't taste good, so be sure to cook them through). Remove to a platter. Cool to room temperature.

2. Puree the cottage cheese, shrimp, snipped chives, salt, and pepper in a processor until smooth. Pour into a bowl. 3. Divide the cottage cheese-shrimp mixture evenly and spread it along the center of the cooled eggplant, top with one chive, and roll into bundles to enclose. It is ok if some filling seeps through the sides.

4. Arrange the eggplant bundles on a serving platter. Drizzle with olive oil, season with salt and pepper, and serve within 30 minutes (or refrigerate and serve within 12 hours).

Serves 6.

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