Eggplant Involtini with The Cuisinerd

Hello New Friends! I’m so delighted to be visiting this side of the interwebz and share a little taste of awesome called Eggplant Involtini. This dish is magic. It also might also be the easiest and most enjoyable dinner to throw together. There’s no need for complication. Just room for seconds…that’s how we roll.

First can we demystify the untruths out there about making your own sauce? Lies! All of it. Don’t be scared, this is breezy – and worth the high fives you’re about to receive from your dinner guests. Total bragging territory here peeps…

Now, let’s get saucy.

Herb Marinara Sauce
*1 28oz Tin Whole Plumb Tomatoes
*1/2 White Onion, roughly chopped
*3 Cloves Garlic, Minced
*5 sprigs of Fresh Thyme & approx. 1/3 cup of fresh Oregano

Getting down to business:
1. Sautee onions and garlic in sauce pan until soft (approx. 5-7 minutes)
2. Using a hand blender, or food processor, slightly breakdown can of whole tomatoes
3. Add tomatoes and whole springs of fresh herbs
4. Stir occasionally for 30-45 minutes until thickened
5. Remove thyme stems
6. Add sauce into food processor or blender and pulse a few times until smooth

Okay, now here’s where the party really starts. Think of it like wrapping little eggplant gifts of joy for the people you love. These little packets are blasting with lemon zest, herbs and cheese. Super delish and these little dudes just might become your new dinnertime BFF. Trust!

Eggplant Involtini
*1 Eggplant
*4 cloves garlic
*2 TBS Pine Nuts
*1 thick slice rustic loaf, toasted
*8oz Ricotta Cheese
*2 tsp Lemon Zest
*1 Egg
*3/4 cup chopped fresh basil
*3/4 cup grated Parmigiano Cheese

Getting down to business:
Filling prep:
1. Add garlic, pine nuts and bread into food processor, pulse until coarse crumbs form
2. Add ricotta, egg and lemon zest, pulse until smooth
3. Stir in basil and parmigiano, set aside

Eggplant Prep:
1. Slice eggplant lengthwise into 1/4 inch thick flats (mandolin works best)
2. Sprinkle both sides with salt, pepper and olive oil
3. Place on tin foil and broil on high for 3-4 minutes a side

Assembly:
1. Place scoop of filling in center of each eggplant slice
2. Wrap both ends around and place in baking dish seem side down
3. Cover Eggplant rolls with tomato sauce and additional parmigiano cheese
4. Bake at 375° for 25 minutes or until bubbly
5. Sprinkle fresh basil before serving

Preparation time: 45 minutes
Cooking time: 25 minutes
Number of servings (yield): 8-10

Can we talk about how adorable these little wonders are? Weeeeeee! Cuties to the max…and they aren’t just good looking. They are smart, they will wow your guests and you’re going to gain Mayorship of MMmmmm-ville pronto style…and by all means, take all the credit.

I insist. We’re new best buddies like that.

Now…let’s pour that glass of wine and eat! Cheers!

So that was Kristin from The Cuisinerd. And yowza, is she ever amazing! Right?! Delicious food + delicious graphics all rolled (har har) into one perfect meal. I’m drooling over here in Shibuya, and will definitely be rolling up my sleeves and rolling up a few of these babies when I get home! Thanks for being awesome lady!