My take on a Italian classic! I have filled these eggplant rolls with a mixture of spicy minced meat and cottage cheese, which is full of protein and also really delicious. To get some extra flavor in there, it's accompanied by a coarse grind pesto made of almonds and parsley. If you want to you could substitute the almonds for walnuts and eggplant for courgette.
RECIPE (2 persons)
- 2 eggplants, in 1cm thick slices
- 300gr minced beef
- 100gr cottage cheese
- 1 can of peeled tomatoes
- ½ ts chili flakes
- 1 lemon
- 1 red chili, sliced
- 1 clove of garlic, sliced
- 30gr parsley
- 40gr Parmesan cheese
- 30gr almonds
- Olive oil
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- Fry the minced beef in a frying pan with the chili flakes. Scoop it out and mix with the cottage cheese and some salt. Leave the pan on the stove.
- In the same pan, grill the eggplant slices about 2 minutes per sides until nice and brown. Add some oil every time you get a new batch in the pan. When done, get the eggplant out of the pan and let them cool down.
- Blend together the can of tomatoes and the garlic. If you don't have a blender, you could also squeeze the tomatoes with your hands and mix in the minced garlic. You can also add some dried or fresh rosemary and thyme if you want to. Pour the mixture into a baking tray or cast iron skillet.
- Take a spoonful of minced beef and roll it in a slice of eggplant, one by one. Put them in the tomato sauce.
- Bake the involtini for 20 minutes at 180˚C.
- For the pesto you could either use a blender, chopper or pestle and mortar, which I prefer because it gives you the option to have a coarse or a fine grind. Mix together all the ingredients, adding the oil gradually until you get the desired consistency. Squeeze in some lemon for a little bit of acidity.
- When the involtini come out of the oven, add little scoops of pesto and top it off with the sliced chili and lemon juice. Enjoy!