Involtini

Sometimes you come across recipes that humble you.

And sometimes, you try something unheard of and bizarre and are impressed with yourself.

This is one of those recipe stories–the latter.

I found something called involtini on Pinterest. I like eggplant. I’m crazy about tomato cream sauces. I thought, “Why not?”

And naturally, I healthified it. Just a tad.

It was so good. You just have to try it…

Ingredients

1/2 an eggplant

1-2 T oil (I used Giada’s Chile Olive Oil for a spicy twist, at Target Stores)

3/4 cup sauce

1/4 cup almond milk

pinch of cinnamon

Parmesan (as much as you like)

2 T whole grain breadcrumbs

5-6 T skim ricotta cheese

handful of fresh kale, cut into thin strips

little lemon juice

1 t thyme leaves, minced

Directions

-Preheat broiler. Slice eggplant into 6 long strips. Brush on oil and place on greased broiling pan. Broil on each side for 3-4 minutes each. They will be come more flexible after they’ve been heated.

-Meanwhile, combine stuffing ingredients in separate bowl: ricotta, breadcrumbs, kale, lemon juice, and thyme. Set aside.

-Preheat oven to 425 degrees (regular baking setting, not broiling).

-Prepare the involtini by scooping 1/6 of the stuffing onto each end of t
he eggplant strips. Roll gently and secure with bamboo skewers.

-Next, mix almond milk and tomato sauce. Spread about 1/3 of the sauce on the bottom of a small casserole pan. Place the involtini rolls inside. Cover with the rest of the sauce and sprinkle with Parmesan.
-Bake for 15-20 minutes. Serve warm.

God help you if you don’t crave leftovers the following day.

Advertisements

One thought on “Involtini

  1. Pingback: Eggplant Lasagna – Hold the Noodles « jittery cook

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