Living Simply With Lois, April 19

Eggplant Involtini
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 involtini (I left the skin on). Thinly slice the eggplant lengthwise into thin slices.

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.


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