Tuesday, March 27, 2012

Eggplant Involtini

"We are really lacking in hero movies," Rich said as he came into the kitchen tonight. "We just watched Charlie Wilson's War, otherwise I think I could I could really live vicariously through Phillip Seymore Hoffman right now," he added.

After a particularly challenging day, one in which we both wanted to jump into a boxing ring just take the evening off, dinner was the last thing on my mind.

I sat down at my computer at 8:00 with a glass of wine and still only vague plans for dinner. My aunt messaged me asking if I had any recipes for cabbage rolls. Suddenly it hit me: eggplant involtini. I messaged her back. Pinenuts. Feta. Mint. Raisins. Garlic. Wrap it up in whatever you like.

Within minutes, I had whisked all of the ingredients out of the fridge, fried up the eggplant, mixed together the filling, and tossed it into the oven. Vegetarian comfort food never came together so fast. If only life worked out that way.

serves two-four
adapted from Nigella Lawson's Eggplant Involtini recipe

2-4 eggplants, sliced lengthwise

8 ounces feta cheese
1/4 cup mint, roughly chopped
1/4 cup pinenuts
1/4 cup currants or raisins, soaked in hot water then drained
2 cloves garlic, minced
1 slice Udi's gluten-free bread, toasted and roughly chopped
sea salt and freshly ground pepper

1/2 cup tomato passata

1 cup olive oil

Parmesan cheese, grated

Fry the eggplant slices in olive oil until soft. Remove to a plate to cool.

Whisk together the feta, mint, pinenuts, currants, garlic and bread crumbs. Season to taste.

Wrap the filling in the eggplant slices and nestle down into a baking dish. Top with tomato passata and freshly grated Parmesan.

Bake at 375 degrees Fahrenheit for about 30 minutes.

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