Involtini di Melanzane
Eggplant Roll-Ups
This is a traditional dish from Sicily. It's like a cousin of eggplant parmesan, but with crispy baked pasta edges and slightly tangy cheese. Buonissimo!
RECIPE:
For 10 roll ups (2-3 people)
🟥 1 Large Eggplant
🟩 2 Tbsp Olive Oil
🟥 Salt
Red Sauce:
🟩 1 Clove Garlic (Minced)
🟥 28 oz Crushed Tomatoes 794g
🟩 Salt and Pepper (To Taste)
🟥 Basil (To Taste)
Filling:
🟩 1 Serving Spaghetti
🟥 Ricotta Salata
Substitute - (½ c Crumbled Feta, ¼ c Pecorino Romano)
Garnish:
🟩 Parmesan Cheese
🟥 Fresh Basil
Steps:
⬜️ Slice the skin off opposite sides of the eggplant, then make slices about 6mm or ¼in thick.
⬛️ Salt the slices and let sit for 20 minutes to draw out some of the bitter juices
⬜️ Pat the eggplants dry, then brush on some olive oil and grill on high heat till slightly charred. (I recommend starting with the NON-oiled side for better char, then grilling the oiled side)
⬛️ As the eggplant cools, make you spaghetti with red sauce
⬜️ Fry the garlic in olive oil for 30 seconds, then pour in the tomatoes, salt, pepper and basil
⬛️ TASTE the sauce and adjust accordingly
⬜️ Cook the pasta 2 minutes short of al dente, then finish cooking in the red sauce
⬛️ Assemble the involtini as seen in the video, and place on a baking tray with some space in between. Don't worry about the pasta falling out the sides. It'll get crispy and delicious.
⬜️ Bake at 425F or 220C for 20 minutes
⬛️ Top with Parmesan and Basil and Enjoy!!!
#italianfood #cooking #recipes #eggplant #vegetarian
