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.