Eggplant Involtini

Eggplants are prepared in a variety of ways in southern Italy, especially in Sicily, where they turn up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of involtini (stuffed rolls), which can also be served as a meatless main course in larger portions. Cooks salt eggplant for two reasons: it contains a lot of moisture and it can have bitter juices, and salt draws out both of them.
Average Customer Rating:
5 out of 5
5
 out of 
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(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Eggplant Involtini
Review 1 for Eggplant Involtini
5 out of 5
5 out of 5
Jkwo
,Orlando
,FL
April 30, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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I Had No Idea Eggplant Could Be So Delicious!
April 30, 2014
Made this tonight and I can't wait for my next eggplant purchase so I can make it again!!
* To the stuffing mix, I added:
1 T. fresh parsley, minced
grated zest of 1 lemon
juice of 1/2 lemon
The citrus notes created an interesting (and delicious!) addition to the flavor of the overall dish.
Only caution I would give would be in the addition of salt. "To taste" left me wondering how much to add, and I discovered that 1/2 t. was too much. In the future I might try 1/4 t. or even 1/8 t. just to be safe. Also, I will double the recipe and make this with 2 eggplants since I found that on its own it didn't yield enough for 3 people. I had to supplement with other food.
Oh! And my 22 month old daughter loved it!! It was a great dish for her to participate in the cooking. With my assistance, she "helped" put the stuffing on the eggplant, rolled them up, and then placed them in the baking dish. Involving her in the cooking made it all the more fun for us to eat!
Pros: Kid-Friendly, Adaptable, Impressive, Will Make Again
Cons: Yield
 
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