For another delicious and wholesome baked eggplant recipe, try this eggplant parmesan.
Globe eggplant: Roasted to make a velvety base for our involtini. Olive oil: Drizzled over the eggplant and used for sautéing, adds richness and a subtle Mediterranean essence to the dish. Parmesan: Grated, to join the ricotta in the filling. Diced tomatoes: The base of the simple tomato sauce, the acidity and freshness of the tomatoes balances the creaminess of the ricotta. Balsamic vinegar: Brings balance to the flavor of the tomato sauce. Ricotta cheese: Whole milk ricotta makes a luscious filling. Lemon juice: For a bright citrus note. Thyme and basil: For a fresh herbaceous note. Garlic cloves: for savory depth. Red pepper flakes: Adds a subtle heat to the sauce. Sea salt and pepper: To enhance the other flavors.
To round out the meal, serve beside some roasted root vegetables or garlic parmesan zucchini. Soak up the eggplant involtini with polenta, garlic parmesan mashed potatoes, or cauliflower rice. Get out a red wine, or treat yourself to a negroni. If you’re serving this as a side dish, pair it with some heartier protein like baked pork chops or Italian braised chicken. Finish on a sweet note, with this molten chocolate lava cake or with a fruity note with this orange blossom panna cotta.
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