Eggplant Involtini With Grilled Ratatouille Recipes

INVOLTINI

Steps:

• Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
• In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
• Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
• Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
• Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

EGGPLANT INVOLTINI WITH GRILLED RATATOUILLE RECIPE - (4.7/5)

Steps:

• 1. In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper. 2. Light a grill. Brush the eggplant slices (there should be about 24) with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice. Roll into tight cylinders. Cover with plastic wrap. 3. Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant and zucchini. Transfer the grilled tomatoes to a blender and puree until smooth. 4. Peel, seed and dice the peppers and chop the onions. Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano. Cook over moderately high heat until tender, 5 minutes. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil. 5. Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away. Make Ahead The involtini and ratatouille can be refrigerated separately for up to 2 days.