Involtini, eggplant

From Italian language the word "involtini" (from the verb "inoltre" — to wrap up, to wrap) is translated as "roll." Involtino sounds much more nicer and more appetizing than the roll, you will agree?!

Cooking time: 50 minutes
Servings: 6-8
The complexity dishes: medium





Ingredients:

• 1 eggplant, thinly sliced 6-8 strips
• Tomatoes cherry – 300 g
• Tomatoes in own juice – 410 g
• Ricotta cheese – 100 g
• Grated Parmesan 100 g
• 1 egg
• 1 clove of garlic
• 4 leaves Basil
• Fresh spinach – 75-100 g
• Grated mozzarella cheese – 100-200 g
• Coarse salt and ground pepper

How to prepare:

1. Heat the oven to 190 degrees.

2. Grind the cherry tomatoes in a blender or food processor until smooth, then add the tomatoes in their own juice and whisk again. Put about 1 Cup tomato mass to the bottom of the dish for baking.

3. Individual portions, lay out 2 strips of eggplant on a plate and cook in the microwave on maksimalni speed for 3-4 minutes (until flexible, soft state). Repeat with the other strips.

4. Put strips of eggplant on a paper towel and blot to remove vydeleniya juice.







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5. In parallel, mix ricotta, Parmesan, egg, pressed garlic, chopped Basil and salt pepper. Put a bit of filling on the strips of eggplant, sprinkle on top of “torn” spinach and twist into a roll. Repeat with the rest and place on the dish side of opening (or seam) down. Pour rest of tomato sauce, sprinkle with mozzarella.

6. Bake for 20-25 minutes until the cheese melts and the rolls will not be baked.

7. Serve with fresh Basil.

Cook with love ! Bon appetit!

 

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: vk.com/academy_main?w=wall-46725206_22632