Recipe Category: Main Courses
Eggplant Involtini with Tomato Capsicum Sauce
An Italian classic that will please meat eaters and vegetarians alike.
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 2 large eggplants
- extra virgin olive oil, as needed
- sea salt and freshly ground black pepper, to taste
- 1/4 cup pine nuts
- 2 cloves garlic, crushed
- 1 cup finely chopped, crustless stale bread
- 500g full fat ricotta (cut from the wheel)
- 1/2 cup chopped fresh basil
- TOMATO CAPSICUM SAUCE
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1/2 red capsicum, finely chopped
- 1/2 cup wine or stock
- 400g can peeled tomatoes
- 1 cup grated provolone*
Cut eggplant lengthwise into 12 thin slices (1/2 cm thick). Arrange on oven trays, brush with oil, season with salt and grill on one side only until golden. Heat 1 tablespoon oil in a frypan and fry the pine nuts, garlic, bread and 1 teaspoon salt, until toasted. Break up the ricotta using a fork, add the toasted crumb mixture and basil, mixing with your hand, and season to taste. Divide the ricotta filling evenly between eggplant slices, placing the filling on the short end of the eggplant and rolling up to enclose. Pour Tomato Capsicum Sauce into the base of a lasagne dish, nestle the Eggplant Involtini into the sauce, sprinkle with provolone and bake at 200°C for 30 minutes until golden brown. Serve sprinkled with basil leaves and extra toasted pine nuts.
TOMATO CAPSICUM SAUCE*
Heat 2 tablespoons olive oil in a frypan and sauté onion and capsicum until softened. Add wine and tomatoes and simmer for 5-10 minutes until thickened. Season to taste, adding a little sugar if needed.
Provolone can be substituted with a combination of half mozzarella, half parmesan.
*A little chilli can be added to the sauce if desired.
Recipe Type: Vegetarian