How cute are these little stuffed eggplants? I made them from these adorable eggplants I grew in my garden.
I have to say that I have never had involtini which is an Italian dish that is something stuffed with something else. I get a lot of food inspo on Instagram and that is where I saw a friend post something like this. So I did a little research and this is what I came up with.
The little eggplant rolls are stuffed with a mixture of Kite Hill ricotta, lemon juice and bread crumbs. It is such an easy dish. It makes a great appetizer or antipasti.
I got 11 little involtinis with these two eggplants. A regulation size eggplant might yield about that, maybe a little or a little less. You can adjust the filling as needed.
- 2 small or 1 large eggplant(s)
- 1/2 cup Kite Hill ricotta (or homemade tofu or cashew ricotta)
- the juice of half a lemon
- 2 tbsp seasoned breadcrumbs
- nutty parmesan
- olive oil
- fresh parsley
- tomato sauce, homemade or store bought
Slice the eggplants into even planks, you know not too thin or thick, but about the same size. Brush each side with olive oil and place on a parchment lined baking sheet. Bake in a 375 oven until tender and they are very pliable.
Let cool for a few minutes.
In a small cast iron (or other oven proof pan), make a layer of your favorite sauce. Set on low heat while stuffing the eggplants.
Mix together the ricotta, lemon juice, and breadcrumbs. Place a dollop of the mixture on one end of each eggplant slice and roll to the other end. Place seam side down in the sauce. When all of the involtinis are wrapped up sprinkle with nutty parm and freshly chopped parsley.
Place in the oven under the broiler for 7 or 8 minutes until the tops look like they have a few brown spots. Eat immediately. Enjoy!