Italian Style Eggplant Involtini
These are Italian style eggplant rolls. Serve them as an appetizer or main course. This version is sweet and nutty. Try filling with olives and capers for a less sweet version. Serve the involtini at room temperature, or heated in an oiled baking dish.
This recipe is adapted from Vegetarian Times Cooks Mediterranean.
2 medium eggplant, cut lengthwise into 1/4" slices.
2 tablespoons olive oil
1 cup dry bread crumbs
1/4 cup chopped parsley
2 tablespoon plumped, drained, currants
1 tablespoon finely chopped walnuts
2 garlic cloves, minced
1/4 cup orange juice
Preheat oven to 400 degrees. Lay the eggplant slices in a single layer on a clean tea towel or paper towel. Sprinkle with salt on both sides, let it stand for 1 hour. Rinse the eggplant slices under cold water and pat dry. Place the slices on a cookie sheet and brush them with 1 tablespoon olive oil. Bake for 30 minutes until they are softened and brown.
Combine the bread crumbs, parsley, currants, nuts, and garlic. Add the remaining 1 tablespoon olive oil and the orange juice, mix well.
Place 1 cooked eggplant slice on a flat surface. Place about 1/2 tablespoon of the filling at one end of the slice. Flatten the filling slightly with the back of the spoon. Roll the slice starting at the stuffing end, and place the roll seam side down. Repeat the procedure with the remaining slices and filling. Serve room temperature or warmed.