Blue Apron Meal Beef, Eggplant Turkish Fig
This is the fourth dimension of twelvemonth when Eggplants are bountiful.. at least in our garden. I find it funny that you either love eggplant or you hate information technology. During my time at Villa Via Sacra, one of the Brothers told me that he had his whole birthday bill of fare ready for me… 2 months early! Information technology included his favorite dish, Eggplant Parmigiana – I wasn't surprised. This Brother, like me, has a existent appreciation for skilful nutrient, cooked well. Every time I fabricated the dish, his eyes would practically well up with tears, he loved it that much. So, I figured EVERYONE would like my eggplant parmigiana and took great pride in making the dish. Just, visas expired and we had a new rotation of Brothers from our customs at the Villa. I thought I'd make them this special dish for their beginning dark in Italian republic, and was expectant to hear the "oooo's" and "aahh'southward" emanating from them. One of the new Brothers walked into the kitchen and asked what was for dinner. I tightened my apron strings, smoothed out the wrinkles, stood a picayune taller and alleged "My eggplant parmigiana!"
The brother blanched before me, his usual sunny disposition turned to rock, the room went quiet. He HATED Eggplant. I was devastated, my ego deflated; this was going to be a long 3 months…
Italians love the concept of involtini… something filled and rolled upwards. I love it too. The fourth dimension it takes to brand this recipe is minimal, and the presentation is delightful, especially if you take the fourth dimension to wrap each eggplant with a chive before baking. I didn't accept the chives on manus when making this dish for the family, but I still thought the simplicity was beautiful and a different 'take' on "eggplant parmigiana".
P.S. – this Brother became an eggplant lover and I learned more than nigh the meaning of pride!
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Eggplant Involtini
SERVINGS8Change SERVING SIZE | Cook Fourth dimension15 mins | PREP TIME45 mins | READY INone 60 minutes |
Ingredients
- 5 tbsp olive oil plus more for the parchment
- one large eggplant cut lengthwise into 8 slices
- 1 tbsp oregano leaves fresh or i 1/2 tsp. dried
- viii basil leaves
- i tsp salt
- one/ii tsp pepper
- 8 tomato(es) or a 28oz can whole tomatoes almost drained of liquid, chopped
- one onion(southward) chopped
- ane garlic clove(southward) minced
- 8 slices proscuitto cotto or ham
- mozzarella part skim, (not fresh) cut into 8, 1/ii" slices
- chives fresh
- one/2 loving cup parmigiano-reggiano grated
Instructions
- Preheat the oven to 400* F. Oil a parchment-lined blistering sail.
- Identify the eggplant slices on the pan and castor on both sides with four Tbsp. of the olive oil. Sprinkle on the oregano, salt, and pepper. Bake for 10 minutes, turning once. They will and so be supple and slightly golden.
- While the eggplant is in the oven, make a simple love apple sauce by whirring the tomatoes briefly in a food processor or break upward with your hands. In a skillet, over low estrus, sauté the onion for some other minute in the remaining tablespoon of olive oil. Stir in the tomatoes and cook the mixture briefly, merely to alloy flavors, about 2 minutes.
- Remove the eggplant from the oven. Lower the oven temperature to 350*F. On each eggplant piece, identify a piece of prosciutto or ham, a whole basil foliage, a slice of cheese and a sprinkling of Parmigiano. Roll pieces from the small stop forrard, and secure the bundle with a toothpick or tie a chive around information technology.
- Slather the bottom of a 9x13" baking dish with some of the lycopersicon esculentum sauce, and adapt the involtini seam-side down. Over each packet spread some more love apple sauce and a scattering of the Parmigiano. Warm well in the oven, about 15 min. Andiamo mangiare!
Recipe adapted from Under the Tuscan Sun by Frances Mayes
Source: http://monasterykitchen.org/eggplant-involtini/
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