Eggplant Involtini

Do you know that feeling when you’ve arrived home after a long vacation and realize there is no food in the house?  After a back-in-town grocery shop, this was my remedy for that feeling.  I used Chloe Coscarelli’s Garden Ricotta recipe to stuff the eggplant, then smothered the roll-ups in homemade tomato sauce (although jarred would work perfectly well, too).  This is a fantastic make-ahead dish, that will ensure cozy, comforting leftovers will be waiting for you while you get your life back in order.  Happy 2014! -Amanda

DSCN2924

Eggplant Involtini

Yields: 18 individual rolls

For the eggplant:

2 large eggplants, sliced lengthwise into 1/2 inch slices

2 tablespoons extra virgin olive oil

salt

For the stuffing:

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

1 garlic clove, minced

1 tablespoon sweet white miso

1 lemon, juiced

1/2 tablespoon sea salt

fresh black pepper, to taste

1 bunch basil

1 lb. extra firm tofu

For the tomato sauce:

2 28 ounce cans san marzano tomatoes

1/4 cup extra virgin olive oil, divided

1 medium onion, finely diced

3 cloves garlic, minced

1/2 tablespoon dried oregano

1/2 cup basil, julienned

salt and pepper, to taste

Directions:

For the eggplant:

1.  Sprinkle the eggplant with sea salt.

2.  Place the slices in a colander for at least 30 minutes, and up to 90 minutes.  Put the colander on a plate, or in the sink, to catch the bitter liquid the eggplant will produce.

3.  Rinse the eggplant in cold water and pat dry with a paper towel.

4.  Preheat oven to 425 Fahrenheit.

5.  Drizzle the eggplant with olive oil, and arrange on a baking sheet.  It’s fine if the slices overlap a little.  Bake for 10 minutes, flip and bake an additional 5 minutes.

6.  Remove eggplant from the baking sheet and set aside.

For the stuffing:

1.  In a medium pan, saute onion in 2 tablespoons oil until soft and beginning to brown.

2.  Add the garlic and stir until fragrant.

3.  In a food processor, pulse the onion mixture with tofu, miso, lemon juice, salt, and pepper until chunky.

4.  Add in basil and pulse until smooth.

For the tomato sauce:

1.  In a medium pan, saute onion in 2 tablespoons oil until soft and beginning to brown.

2.  Add the garlic and oregano and stir until fragrant.

3.  Add the tomatoes and simmer 5-10 minutes.  Season to taste.

4.  Off the heat, stir in remaining olive oil and basil.

To assemble:

1.  Preheat oven to 375 Fahrenheit.

2.  In a deep baking dish, pour one cup of tomato sauce on the bottom.

3.  Take one eggplant slice.  At the widest end, place 2 tablespoons of stuffing.  Roll the eggplant around the stuffing.

4.  Nestle the eggplant involtini, seam side down, in the tomato sauce.  Repeat with all eggplant slices.

5.  Pour an additional cup of tomato sauce over top of the eggplant involtini.

6. Bake for 20-25 minutes.

Serve with crusty bread.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s