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…
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
-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.