Eggplant Rolls or Involtini di melanzane
Eggplant Rolls or Involtini di melanzane

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant rolls or involtini di melanzane. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Eggplant Rolls or Involtini di melanzane is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Eggplant Rolls or Involtini di melanzane is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook eggplant rolls or involtini di melanzane using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Rolls or Involtini di melanzane:
  1. Take 1 Eggplant large
  2. Prepare 1 onion , chopped
  3. Make ready 2 tbsps olive oil
  4. Make ready , 1 clove garlic small minced
  5. Take 5 tomatoes , chopped coarse
  6. Make ready pinch sugar a
  7. Take 1/2 cup Ricotta Cheese
  8. Make ready 5 cloves garlic
  9. Prepare 2 tbsps Italian seasoning
  10. Take 1 Tbsp black pepper
  11. Take 1 tbsp Red chili flakes
  12. Take 1 tbsp Green chili
  13. Get 1/4 cup Basil
  14. Make ready 4 tbsps Olive oil
Instructions to make Eggplant Rolls or Involtini di melanzane:
  1. Make thin long slices of eggplant.Salt each of them and put in colander for 1hr.Rinse them thoroughly with water and squeeze out some water by pressing each eggplant slice on paper towel.
  2. In a heavy skillet sauté the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. cook  until it is thickened to the desired consistency.
  3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side.
  4. Filling:  Ricotta Cheese or crumbled cottage cheese,  minced garlic cloves, Italian seasoning, Freshly grounded black pepper, Red chili flakes, Green chili finely chopped and fresh Basil. Mix them all well.
  5. Spread a spoon of tomato sauce on the base and then put a spoon of  filling on the wider side of eggplant and roll it gently.
  6. Place all rolled eggplants in a pre-oiled anodized saute pan. Garnish with some pasta sauce/ Mozzarella cheese/ Oregano.Bake for 20 min and serve with soup/ Garlic bread.

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