Eggplant Involtini with Walnuts, or Involtini di Melanzana alle Noci: Eggplant take qute well to being sliced and rolled to make involtini; this is a quick easy recipe that is quite newfangled in style, and will work nicely as part of a light lunch, especially if made with care, at which point it becomes quite impressive. To serve 4:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 4 fairly large slices of eggplant, grilled
- An egg, lightly beaten
- 2 ounces (50 g) walnut meats, chopped
- A small bunch parsley, minced
- 1/4 pound (100 g) feta cheese
- 1 clove garlic
- Toothpicks
- Peanut oil for frying
- Hot pepper flakes
- Several fresh mint leaves, for garnishing
- An organically grown lemon, sliced, for garnishing
Preparation:
Combine the walnuts, garlic, and parsley, and blend the mixture. Lightly beat the egg in a bowl, and salt it. Dredge the first eggplant slice in the egg, shake it lightly to remove the excess, and press it into the walnut mixture, flipping it and pressing the other side into the walnuts as well. Repeat the procedure with the remaining slices. to get the other side as well. Roll the slices up, and stick them each with a toothpick to make the involtini. Dice the feta.Heat the oil, and when it is hot fry the involtini until golden. Drain the involtini on absorbent paper for a minute, and then arrange them on plates, together with the feta. Dust lightly with the pepper flakes, garnish with the mint leaves and lemon, and serve.
