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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 505.3
  • Total Fat: 36.3 g
  • Cholesterol: 19.2 mg
  • Sodium: 516.2 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 11.9 g
  • Protein: 16.6 g

View full nutritional breakdown of Eggplant Involtini calories by ingredient
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Eggplant Involtini

Submitted by: FRENCHIFAL

Introduction

Are you looking for a new way to prepare eggplant? This is one of my favorite ways - two of my favorite eggplant involtini recipes, customized and served in pairs!

Original recipes:
http://www.foodandwine.com/rec
ipes/grilled-eggplant-involtini
>http://www.vegetariantimes.com/recipe
/grilled-eggplant-involtini/?utm_sourc
e=GlutenFree&utm_medium=newsletter&utm
_campaign=GlutenFree
Are you looking for a new way to prepare eggplant? This is one of my favorite ways - two of my favorite eggplant involtini recipes, customized and served in pairs!

Original recipes:
http://www.foodandwine.com/rec
ipes/grilled-eggplant-involtini
>http://www.vegetariantimes.com/recipe
/grilled-eggplant-involtini/?utm_sourc
e=GlutenFree&utm_medium=newsletter&utm
_campaign=GlutenFree

Number of Servings: 2

Ingredients

    1 eggplant
    1/4 cup ricotta cheese
    1/4 cup prepared tomato/marinara sauce
    1/4 cup diced onions
    1/4 cup diced tomatoes
    3-4 Tbsps olive oil
    2-3 cloves garlic
    1 Tbsp capers, drained
    1 Tbsp kalamata olives
    1 Tbsp sun-dried tomatoes, drained
    1 Tbsp nutritional yeast
    1 1/2 tsp dried oregano
    1 tsp dried parsley
    1/4 tsp dried thyme
    1/4 tsp dried dill weed
    1/4 tsp dried basil
    1/4 tsp ground black pepper
    4 basil leaves (for garnish)

Tips

The first time I made this, I made with 1/2 cup ricotta. It was way too much for me, so I cut the recipe to 1/4 cup ricotta...but if you like it cheesy, you might want to add the other 1/4 cup back in.


Directions

1. Cut eggplant in half length-wise. Cut off three slices, about 1/4 inch thick, off each half (6 altogether), then dice the rest.

2. Preheat oven to 375. Lay eggplant slices on wax paper and salt both sides. Let sit for 30-40 minutes, then rinse off salt in cold water and set aside.

3. Toss together diced eggplant, diced tomatoes, onion, 1 finely diced clove of garlic, and 1 Tbsp olive oil. Spread on a baking sheet and roast for 25 minutes, until veggies are browned and tender.

4. Combine dried herbs and pepper, and combine well.

5. Transfer roasted veggies to a food processor. Add sun-dried tomatoes, olives, capers, nutritional yeast, and 1/2 of the dried herb mixture. Process 1-2 minutes, in short bursts, until combined but still chunky (desired consistency will be similar to bread dressing).

6. Combine ricotta cheese with the rest of the dried herb mixture. Beat well to get a smooth consistency, or press ricotta through a sieve.

7. Rub the remaining olive oil into the eggplant slices, heat any remaining in a skillet over medium heat, and then grill eggplant slices, turning regularly, until tender and very lightly charred (about 6-7 minutes).

8. Spread ricotta mixture evenly over the eggplant slices. Add 1-2 Tbsps roasted veggies across the center of the eggplant slice. Roll into cylinders and refrigerate for 15 minutes. OPTIONAL: Tie with blanched whole chives.

9. Heat tomato sauce for 10 minutes, until sauce is hot and bubbling.

10. Arrange involtini on a plate, top with 2-3 Tbsps tomato sauce, and garnish with basil leaves.

Serving Size: Makes 2 servings of 3 involtini






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