Italian Eggplant Involtini
Appetizers • Italian
Description
Italian Eggplant Involtini
Ingredients
- Eggplants 1 piece
- Salt a pinch
- Olive Oil 2 tablespoons
- Passata Tomato Sauce 4 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
- Breadcrumbs to taste
- Ricotta cheese 10 oz
- Citrus Zest Mix to taste
- Meyer Lemon Juice to taste
- Thyme 0 oz
Step-by-Step Guide
Step 1
Slice the eggplant into thin strips. You should get about 12 'petals'. Sprinkle salt on both sides of the petals, layer them in a colander, and let them sit for an hour.
Step 2
Squeeze the liquid from the eggplant and pat them dry with paper towels. In a deep large skillet or pot, heat 2–2.5 cm of oil in the oven. Fry 3–4 eggplant petals for 3–4 minutes.
Step 3
Using tongs, remove them from the oil and place them in a colander or on a paper towel to absorb excess fat. Repeat with the remaining eggplant.
Step 4
While they are frying, prepare the filling. In a bowl, mix the breadcrumbs with ricotta, zest, juice, thyme, and salt.
Step 5
Preheat the oven to 410°F. Spread a thin layer of tomato paste in a baking dish. On one edge of a fried eggplant petal, place a spoonful of filling and roll it up. Roll the remaining eggplants in the same way.
Step 6
Place all the rolls seam side down in the dish on top of the tomato paste. Top each with a spoonful of cream.
Step 7
Bake for 20–25 minutes until the rolls are browned at the edges and slightly caramelized. Before serving, sprinkle with grated cheese.
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