Vegetarian

Eggplant Involtini takes 60 minutes to prepare.

Eggplant Involtini takes 30 minutes to cook.

Eggplant Involtini makes 6 servings.

The ingredients for Eggplant Involtini are:

1 tsp Parsley, dried
10 leaves Basil
1 tbsp, drained Capers, canned
10 tbsp Olive Oil
1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
2 clove Garlic
0.50 cup, chopped Onions, raw
15 cherry Red Ripe Tomatoes
2 piece Sun Dried Tomatoes
1 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce
0.50 oz Kalamata, Green Olives, pitted
16 gram(s) Nutritional yeast flakes

Here is how you make Eggplant Involtini:

1. Cut ten slices, about 1/8-1/4 inch thick, off of the eggplant, then dice the rest. 2. Preheat oven to 375. Lay eggplant slices on wax paper and salt both sides. Let sit for 30-40 minutes, then rinse off salt in cold water and set aside.3. Toss together diced eggplant, diced tomatoes, onion, 1 finely diced clove of garlic, and 1 Tbsp olive oil. Spread on a baking sheet and roast for 25 minutes, until veggies are browned and tender.4. Combine dried herbs and pepper, and combine well. 5. Transfer roasted veggies to a food processor. Add sun-dried tomatoes, olives, capers, nutritional yeast, and 1/2 of the dried herb mixture. Process 1-2 minutes, in short bursts, until combined but still chunky (desired consistency will be similar to bread dressing). 6. Combine goat cheese with the rest of the dried herb mixture. Beat well to get a smooth consistency, or press ricotta through a sieve. 7. Rub the remaining olive oil into the eggplant slices, heat any remaining in a skillet over medium heat, and then grill eggplant slices, turning regularly, until tender and very lightly charred (about 6-7 minutes). 8. Spread ricotta mixture evenly over the eggplant slices. Add 1-2 Tbsps roasted veggies across the center of the eggplant slice. Roll into cylinders and refrigerate for 15 minutes. OPTIONAL: Tie with blanched whole chives.9. Heat tomato sauce for 10 minutes, until sauce is hot and bubbling. 10. Arrange involtini on a plate, top with 2-3 Tbsps tomato sauce, and garnish with basil leaves. Serving Size:?Makes 2 servings of 3 involtini

The nutritional information for Eggplant Involtini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.8

• Total Fat: 24.6 g
• Cholesterol: 0.0 mg
• Sodium: 263.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 4.9 g
• Protein: 4.0 g

The dietary needs meet for Eggplant Involtini is Gluten Free