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Recipes   /   Involtini di Melanzane – Eggplant Rolls

Involtini di Melanzane – Eggplant Rolls

Apr 10, 2016 by Gabriele Corcos

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DIFFICULTY

As the warmer season approaches, so do the opportunities to spend time with friends and entertain! What will you serve in your backyard this summer?

This recipe is perfect as a light appetizer, a happy our while sharing a bottle of chilled white wine, or just something very simple to play in the kitchen with kids. There are plenty of flavor combination you can tickle your palate with; smoked meats, lard, different cheeses and fresh seasonal herbs. Try to find your favorite mix of ingredients, be playful, be hungry!

Prep: 10 minutes / Cook: 20 minutes  / Serves: 6

  • 2 tablespoons vegetable oil
  • 2 small Italian eggplants, cut lengthwise into ¼ inch slices
  • 4 ounces of spreadable sheep’s milk cheese
  • 1 tablespoon parsley, roughly chopped
  • 4 ounces thin-sliced Virginia ham, cut into strips
  • Arugula, for garnish

1 Preheat an oven to 375º degrees.

2In a large skillet, heat a splash of vegetable oil. Cook the eggplant in batches, cooking each side for 1 to 2 minutes, until they begin to brown slightly. Transfer the cooked eggplant to a paper towel lined sheet pan; allow to cool.

3To make the involtini, mix the cheese and parsley in a small bowl. Smear a dollop of the cheese onto one side of the eggplant. Top with a piece of ham and roll the eggplant to enclose the filling. If necessary, use a toothpick to keep the roll closed.

4Transfer the rolls to a casserole dish and bake for 10 -15 minutes, until the cheese begins to ooze out of the rolls and the eggplant is tender, then broil for a minute or two to crisp the edges. Serve over a bed of arugula.

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