I seem to be having a tough time getting back into the groove in the kitchen since my last trip. Its not that I haven’t been cooking, its just that I haven’t been cooking anything that turns out well. For example, yesterday I attempted to make this cran-walnut pumpkin bread and it definitely didn’t turn out as I expected. I thought the bread was done baking, but when I cut into it, the center was a doughy mess. I tried to salvage it by sticking the partially cut-up loaf back in the oven, but the outside got too toasty and the center was still doughy. The little pieces of this bread that were fully cooked are really tasty, so I will definitely try this recipe again sometime and see if I can get it right.
So what does this all have to do with eggplant involtini? Well, since my more recent cooking escapades have been a little problematic, I decided to dig back into my files and share a recipe that is a real winner. Eggplant involtini are slices of fried or roasted eggplant wrapped around a creamy cheese or tofu-based filling and baked in tomato sauce. I’ve made both vegan and vegetarian versions of eggplant involtini, and both are so tasty, that we’ve eaten them up before we can take any good pictures of the dishes (which is probably why I haven’t posted the recipes yet). I did manage to find one decent picture though, so I thought I’d share…
For the vegetarian version of eggplant involtini, I mostly followed this recipe from Alexandra’s Kitchen. However, instead of frying the eggplant, I brushed both sides of the eggplant slices with olive oil, laid them on a baking sheet, and roasted them in the oven at 425° for about 5 minutes per side (or until they just started to brown on the edges). For the vegan version, I followed the same basic recipe, but replaced the ricotta cheese filling with a tofu ricotta filling similar to this one, and used a simple tomato sauce without any butter and cream. Enjoy!
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|We really liked both the vegetarian and vegan versions of eggplant involtini. I think I might have a slight preference for the vegetarian version though—what can I say, I’m a sucker for good ricotta cheese.|
Three Easy Chairs (Average Difficulty)
|There are multiple steps involved in making both the vegetarian and vegan dishes. You certainly do not have to make your own ricotta cheese and sauce from scratch though.|
Four Apples (Healthy, Wealthy, and Wise)
|Roasting the eggplant instead of frying it and replacing the cheese with the tofu filling, definitely helps to make this dish healthier.|
Four Leaves (Mother Earth Approved)
|Its been a while since I made this dish, but I think most of the ingredients were organic, but not local.|