22 May Involtini di melanzane (eggplant rolls)

This Italian dish, specifically from Sicily, is very simple and open to interpretation, depending on the ingredients we have at home. Involtini di melanzane (eggplant rolls) consists of filling thin strips of eggplant, covering with tomato sauce, and baking in the oven, it’s that easy!

Batchcooking: You can prepare this dish and leave the last step (baking) for later. Store in the fridge and bake just before eating.

Storage: In the fridge, for 3 days.

40 mins

2 people

Oven and pan

Ingredients:

1 eggplant

olive oil and salt

1 handful of sunflower seeds

80 g tofu

80 g quinoa, rice, bulgur… any cooked grain

1 tbsp capers, chopped

4-5 fresh basil leaves (or 1 tsp dried)

1 beaten egg or the vegan option is the flax egg. You can make it by combining ground flax seeds (not whole) with water and letting them sit for 15 minutes until the mixture thickens, about the same consistency as a regular egg.

TOMATO SAUCE (homemade or, alternatively, store-bought)

2 tbsp olive oil

½ small onion

1 garlic clove

1 tsp dried chili

150-200 g crushed tomatoes

salt and pepper

TO SERVE:

Grated Parmesan or mozzarella cheese or for the vegan cheese or almond flour.

Steps:

1. Preheat the oven to 200ºC.
2. Cut the eggplant lengthwise into 1 cm thick pieces. Brush each side with olive oil and sprinkle with salt. Bake until soft and golden, about 15-20 mins. Be careful not to burn them, or they will be impossible to roll!
3. Meanwhile, put a small pan over medium heat and toast the sunflower seeds with the tofu, chopped into small pieces. Remove from heat.
4. In the same pan, add the olive oil, chopped onion, and garlic. Cook for a few minutes, then add the chili, crushed tomatoes, and basil. Cook for a few more minutes and remove from heat.
5. While the tomato sauce is cooking, prepare the filling. In a bowl, mix the sunflower seeds, tofu, ricotta, cooked grain, chopped capers, and 1 beaten egg.
6. With the eggplant pieces in front of you, put 1-2 tablespoons of filling at one end of a piece, roll it up, and place it in a small baking dish (previously brushed with oil).
7. Repeat the process with all the eggplant pieces. Once you have made the rolls, cover with the tomato sauce and grated cheese. Bake for 20 minutes at 180ºC.