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2-style eggplants
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2-style eggplants
If you garden has plenty of it, grilled, and rolled (involtini) these 2 eggplant preparations are all delicious and simple and great for appetizers, tapas or side dishes!
2-style eggplants
| Prep time: 30 to 45 minutes + 10 minutes wait |
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| Cooking time: 25 to 30 minutes |
| Servings or yield: Starter for 6 people |
| Difficulty level: Easy |
| 3 to 4 medium eggplants, cleaned, with skin |
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| 1 small bouquet of fresh Italian parsley |
| 1 jar or canned of 560 g (19,6 oz.) whole Italian Tomatoes |
| 3 garlic cloves |
| 10 to 12 fresh basil leaves |
| 5 to 6 slices of smoked cheese, Gruyere or jarlsberg, cut in 2, your favourite |
| About 5 to 6 slices of smoked or regular ham, cut in 2 |
| Salt and pepper to taste |
| Extra virgin olive oil |
Preparation
Grilled eggplants
Remove ends and cut each eggplant to make ¼ slices. Place the slices in a large colander and sprinkle with salt. Leave for about 10 minutes.
Gently rinse under cold-water and drain. Place the slices on a clean dry rag or absorbent paper.
Cook on the grill, about 1 minute on both sides or in a pan coated with olive oil over medium heat.
Clean the parsley. Keep only the leaves and mince. Mince 2 garlic cloves.
Choose the bigger eggplant slices; lay down on a large serving plate. Keep the small slices for the “involtini” recipe, about 10 to 12.
Sprinkle with fresh parsley, add minced garlic, salt and pepper to taste, a splash of olive oil.
Serve and enjoy.
Involtini (rolled) eggplants
Preheat oven at 350˚F. Take the small eggplants slices that you reserved, lay out on your work area.
Take 3 Roberto’s Italian tomatoes and place in a bowl without the juice. In a small saucepan, heat on medium-high a splash of olive oil with a garlic clove. Add the tomatoes and break with a fork. Cook on medium heat about 5 minutes. Turn off heat, Set aside.
Place a slice of cheese on each eggplant portion, add slice of ham, add a tablespoon of tomato sauce, add a fresh basil leaf.
Roll and attach the eggplants with a toothpick.
Place the rolls in a baking pan. Add a splash of olive oil, cook in oven at 350˚F, about 10 minutes. Serve as a starter or tapas, enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - To make the grilled eggplants, remove ends and cut each eggplant to make ¼ slices
2 - Place the slices in a large colander and sprinkle with salt. Leave for about 10 minutes.
3 - Gently rinse under cold-water and drain.
4 - Place the slices on a clean dry rag or absorbent paper.
5 - Cook on the grill.
6 - Or in a pan coated with olive oil oever medium heat.
7 - About 1 minute on both sides.
8 - Clean the parsley. Keep only the leaves and mince.
9 - Mince 2 garlic cloves.
10 - Choose the bigger eggplant slices; lay down on a large serving plate. Keep the small slices for the “involtini” recipe, about 10 to 12.
11 - Sprinkle with fresh parsley.
12 - Add minced garlic.
13 - Salt and pepper to taste.
14 - Add a splash of olive oil.
15 - Serve and enjoy.
16 - For Involuting style, preheat oven at 350˚F. Take the small eggplants slices that you reserved, lay out on your work area.
17 - Take 3 Roberto’s Italian tomatoes and place in a bowl without the juice.
18 - In a small saucepan, heat on medium-high a splash of olive oil with a garlic clove.
19 - Add the tomatoes and break with a fork. Cook on medium heat about 5 minutes. Turn off heat, Set aside.
20 - Place a slice of cheese on each eggplant portion.
21 - Add ham.
22 - Add a tablespoon of tomato sauce.
23 - Add fresh basil leaf.
24 - Roll and attach with a toothpick.
25 - Place the rolls in a baking pan. Add a splash of olive oil, cook in oven at 350˚F, about 10 minutes. Serve as a starter or tapas, enjoy!
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