Eggplant Involtini

Eggplant Involtini

Eggplant Involtini

I was browsing through some photos from our trip to Rome and Tuscany in 2011 when it got me thinking about some of the incredibly delicious food we ate at a Michelin rated restaurant in Vagliagli, Tuscany. (La Taverna di Vagliagli). The memories inspired me to make something Italian and I settled on eggplant involtini – “little bundles”. This recipe serves 2 as a light meal, or as part of multi course meal for 4.

Eggplant Involtini
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients
For the filling
  • 1 cup ricotta
  • ½ cup Kirkland Parmigiano Reggiano, finely grated
  • ¼ teaspoon Kirkland sea salt (or more to taste)
  • ½ teaspoon Kirkland Tellicherry pepper (or more to taste)
  • 1 teaspoon fresh squeezed lemon juice
  • ½ teaspoon lemon zest (up to 1 teaspoon zest if you like lemon)
  • 2 tablespoon gluten free bread crumbs
  • 1 teaspoon Kirkland extra virgin olive oil
  • ¼ teaspoon basil paste (or 4 fresh chopped basil leaves)
  • 1 teaspoon fresh thyme
  • ½ teaspoons herbs de provence
For the involtini and sauce
  • 4 Roma tomatoes, peeled and chopped
  • 2 garlic cloves
  • 1 medium sized eggplant, sliced lengthwise in 3-4mm slices
  • 1 tablespoon Kirkland extra virgin olive oil
  • pinch chili flakes
  • 1-2 tablespoons heavy cream

Instructions
  1. Pre-heat oven to 400F
  2. Sprinkle salt on both sides of the eggplant slices and place in a colander to allow to sit for 20-30 minutes. (This is to prevent the eggplant from being bitter and to remove excess liquid.)
  3. While the eggplant slices sit, in a medium sized frying pan over medium heat, warm the olive oil and then add the bread crumbs and herbs de provence. Fry until the bread crumbs become golden brown.
  4. Into a large bowl, add the bread crumbs and the rest of the filling ingredients. Mix together and adjust the salt and pepper according to taste. Set aside.
  5. Prepare the sauce by placing a large saucepan over medium heat, add the 1 tablespoon of olive oil. 30 seconds later add the garlic and chili flakes and fry for 1-2 minutes.
  6. Add the chopped tomatoes and cook for approximately 10 minutes.
  7. Remove from heat and allow the sauce to cool.
  8. Rinse the eggplant and dry with paper towels by pressing the towels into the eggplant.
  9. Brush the eggplant slices with olive oil and fry in a pan on medium high for approximately 2 minutes per side. It should begin to brown.
  10. Depending on the size of your eggplant slices, put approximately 1 tablespoon of filling on one end of each eggplant slice.
  11. Roll the eggplant slice into a roll and place in a baking dish with the end placed on the bottom of the pan so that the roll doesn’t unroll. Repeat with all slices.
  12. Place the cooled sauce into a blender and blend until smooth.
  13. Pour the sauce around the eggplant rolls.
  14. On the top of each eggplant roll drizzle ¼ to ½ teaspoon of heavy cream.
  15. Bake in the oven for 25 minutes.
  16. Remove the involtini from the oven and allow to cool for 5-10 minutes.
  17. Sprinkle with Parmesan cheese and serve.

My husband and I, looking a little too serious, at La Taverna di Vagliagli

My husband and I, looking a little too serious, at La Taverna di Vagliagli

Eggplant Involtini

Eggplant Involtini