These make a great entree or lunch with a touch of Italy.
2 large eggplant
4 tablespoons extra virgin olive oil
2 cups roasted and mashed pumpkin
1/4 cup freshly grated parmesan cheese
1/4 cup golden raisins
½ cup toasted pine nuts
¼ cup chopped Italian parsley
1/4 teaspoon grated nutmeg
¼ cup bread crumbs
Cut the ends off of the eggplants. Peel them if you prefer no skin on your
Brush both sides of each eggplant with olive oil.
Cook on a griddle pan until translucent and char marks appear.
Transfer eggplant to a wire rack and cover with paper towels.
Meanwhile, mix all ingredients together.
To construct the involtini, place about two tablespoons of the filling on one end of a slice of roasted eggplant. Roll the eggplant up and secure with a toothpick if needed. Repeat with remaining eggplant.
You could serve this with a homemade tomato sauce and a sprinkle of parmesan on top if you desire. Enjoy.