Recipe: Eggplant Involtini

Eggplant Involtini

Makes about 20 involtini

Eggplant Involtini These Italian-style eggplant rollups can serve as an antipasto appetizer or main course. In our version, the filling is sweet and nutty, but another option is to make a stuffing using olives and capers. Involtini can be served immediately at room temperature, placed in a lightly oiled baking dish and heated before serving, or placed in a lightly oiled baking dish, covered, and refrigerated, then heated and served the next day.

2 medium eggplant, cut lengthwise into 1/4-inch slices
Salt
2 tablespoons olive oil
1 cup dry bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons plumped, drained, and chopped raisins
1 tablespoon chopped pine nuts
2 garlic cloves, minced
1/4 cup orange juice

1. Preheat the grill or broiler. Lay the eggplant slices in a single layer on a clean tea towel or paper towel. Sprinkle both sides liberally with salt and let stand for at least 1 hour to allow the bitter juices to drain. Rinse the eggplant slices under cold water and pat dry. Brush the slices with 1 tablespoon olive oil and grill or broil until soft and slightly charred, about 3 minutes per side.

2. Combine the bread crumbs, parsley, raisins, nuts, and garlic. Add the remaining 1 tablespoon olive oil and the orange juice and mix well.

3. Place 1 cooked eggplant slice on a flat surface. Place about 1/2 tablespoon of filling at one end of the slice. Flatten the filling slightly with the back of your spoon. Roll the slice starting at the stuffing end and place the roll seam side down on a warmed serving plate. Repeat the procedure with the remaining slices and filling.

Per involtino: 49 calories, 1g protein, 2g fat, 7g carbohydrates, 0 cholesterol , 48mg sodium, 1g fiber

Buy the Book!

Vegetarian Times Cooks Mediterranean:
More Than 250 Recipes for Pizzas, Pastas,
Grains, Beans, Salads, and More
By The Editors of Vegetarian Times
William Morrow, January 2000
Hardcover, $25.00
ISBN: 0-688-16209-6
Recipe reprinted by permission.