Eggplant involtini with a roasted capsicum sauce

 

 

Eggplant involtini with a roasted capsicum sauce
Yields 8
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Ingredients
  1. 2 large eggplant, 1 peeled and cut small & 1 cut into 8 slices from top to bottom
  2. 3 medium tomatoes, halved and seeded
  3. 1 red onion, diced
  4. 2 tbs olive oil
  5. 3 cloves garlic, minced
  6. ¼ cup chopped basil leaves
  7. 3 Tbs. capers, drained
  8. 2 Tbs. chopped parsley
  9. About 4 cauliflower florets (1 cup)
  10. Spray oil
  11. Herbamare or salt n pepper
  12. 2 red capsicums
  13. 1 clove garlic
  14. 1/2 onion diced
  15. 2 tbs. lemon juice
  16. 1/4 cup parsley
Instructions
  1. The filling
  2. Preheat oven to 180°. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper. Spread on baking sheet, and roast 25 minutes until browned. Put in a food processor, and add basil, capers, parsley & process until chunky-not smooth. Allow to cool. Note: I've done it with other roasted veges too (zucchini, mushrooms, carrots, squash)
  3. The rolls
  4. Heat a tbs. oil in grill or fry pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Allow to cool.
  5. The sauce
  6. Roast the capsicum whole until blackened, about 25 mins. Put in plastic bag , the peel skin off. Break open and remove seeds & core. Fry up garlic & onion until coloured and yummy, Blend everything together and set aside. Note: You could also just use diced tomatoes instead of the capsicum if time poor.
  7. The topping
  8. Blend/vitamins the cauli pieces a bit finer than cauli rice, like Parmesan, Shake quite a bit of herbamare/salt & pepper over the top. Place on oven tray and cook until nicely browned, turning occasionally. This gives a nice crunchy texture to the top.
  9. Assembly
  10. Lightly spray baking dish with oil. Spoon a tbs. or two of roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in dish. Spoon sauce over eggplant rolls in dish. Bake 
10 minutes, or until sauce is hot and bubbly. Garnish with basil leaves & "cauli Parmesan".
Notes
  1. Great for a dinner party or bring a plate - you can do everything the day before and assemble when needed.
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