Involtini

This recipe was sent to me by my good friend, Chris L., who buys eggplant at the stand almost every weekend! Now I know why. So many of the ingredients are on the farm stand that it can't get any easier...unless Chris comes and cooks it for you! PS - the eggplant can be grilled and the filling made ahead of time so all that is left is to assemble and cook. (Courtesy of Nigella Lawson)

What you need:

• 3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick

• ¾ cup olive oil, or as needed

• 8 ounces feta cheese, crumbled

• ½ cup pine nuts

• ⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained

• ¼ cup extra virgin olive oil, more for drizzling

• 2 tablespoons bread crumbs

• 1 garlic clove, peeled and minced

• Finely grated zest of 1 lemon

• 1 ½ teaspoons dried mint

• 2 tablespoons chopped Italian parsley leaves

• 1 large egg, beaten

• Salt and freshly ground black pepper

• 2 ½ cups drained canned crushed tomatoes

• 1 large ball fresh mozzarella in 1/4-inch slices

Directions:

• 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.

#Tomatoes #Garlic #Eggplant #Eggs #Mint #Parsley