Recipe for Eggplant Involtini

Eggplant Involtini

This is my favorite dinner…truly (I know this adds to my absolute favorites which are somewhere up around…alot..but it rises above all others and is simply amazing).  I was prepping dinner and of course everyone was running because of the eggplant…the evil-scary and foreign eggplant from another world of comfort foods that will forever be banished from our kingdom of the dinner table….I digress but the fam is wiery and yet I make it enough that all should just relax and get a grip-I will never surrender…NEVER! So anywho -everyone was giving excuses on why they could not partake and then it happened…my poor-tired-huband who had golfed all day called and walked right into my trap…”I will be home in 5…what’s for dinner?” A~ha, I got one   I knew I had him because he never asks “what’s for dinner” ~ he is not a foodie and never will be (tear…) so he must have been hungry.  “eggplant involtini” I replied with a sinister smile on my end and all I remember was “eggplant what?..” the rest is even more boring than this long ~dragged out version but needless to say I plated up and without planning we ended having date night…everyone else had abandoned ship so there you go…enough food for a king and fit for one too…Enjoy!!

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Product Description

Eggplant Involtini
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Ingredients

  • 2 medium-sized organic eggplant~peeled and sliced 1/2″ thick
  • 3 tbs duck fat
  • 1/2 cup whole milk organic ricotta cheese
  • 3/4 cup freshly shredded (fine) pecorino
  • 8 oz fresh mozzerella~chopped up/diced
  • 1 organic haas avocado
  • 1/2 cup fresh basil
  • 1 /2 tsp lemon zest
  • 1 tbs fresh squeezed lemon juice
  • 2 garlic cloves~minced
  • 1 small organic yellow onion~diced
  • 1 large can organic whole tomatoes~strained (save liquid) and chopped
  • 1 tsp dried oregano
  • pinch of red pepper flake~a nice kick but not too much
  • S & P

Instructions

  1. Preheat oven to 375 degrees
  2. Prepare two large baking sheets with parchment paper and spray with oil (I used coconut) liberally. 
  3. Place your eggplant slices on the trays-brush with duck fat and sprinkle with salt and pepper (both sides); bake for 30 minutes. 
  4. Remove from oven-let cool five minutes than flip to allow the opposite side to cool a bit as well, set aside. 
  5. In a small sauce pot or large skillet-heat the remaining duck fat and cook the onion (season with salt and pepper) until soft~figure 7-8 minutes. 
  6. Add minced garlic and oregano and give a stir than toss in the tomatoes with the reserved juice~let simmer for about 10 minutes, transfer to a food processor or blender and add the avocado (be careful with hot liquids) puree until desired consistency; pour into a baking dish. 
  7. In a medium bowl combine: ricotta, pecorino, mozzarella, lemon zest, lemon juice, 1/2 of the basil and some S & P; mix thoroughly to combine. 
  8. Place about 1 to 1-1/2 tbs of cheese mixture on the wider end of your eggplant slices~roll up and place seam side down on top of the sauce and continue until done. 
  9. Bake uncovered for about 25 minutes in a 350 degree (convection) or continue at 375 if not. 
  10. Turn the oven to broil and continue another 4-5 minutes until nice and golden; remove let cool a bit and  sprinkle with the remaining basil and I added even more percorino…yum and yum some more 🙂

http://www.gonewiththegrain.com/item/eggplant-involtini/

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