Involtini di Melanzane (Eggplant Roll-Ups)
Serves: 4
Preparation time: 60 min.
There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.
Ingredients:
Eggplants:
- 2 eggplants, long form, medium sized, about 500 gr (1 lb), cut lengthwise into about 1 cm (3/8 inches) thick slices (not too thin as they will shrink)
- olive oil to sauté the eggplants and baste the baking dish
Eggplant Filling:
- 1/2 red pepper, seeded and finely chopped
- 1 garlic clove, peeled and finely chopped
- 2 tbsp onion, peeled and finely chopped
- 250 gr (1/2 lb) lean ground lamb or beef
- 1/2 teasp Cayenne pepper
- 1/2 teasp sweet paprika
- 1/2 teasp cumin
- salt and freshly ground pepper
- 1 egg beaten
Tomato Sauce:
- 500 gr (1lb) canned tomatoes, coarsely chopped
- 125 gr (1/2 cup) onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 60 ml (1/4 cup) dry white wine
- 2 teasp sugar
- 2 tbsp olive oil
Garnish:
- 125 gr (1/4 lb) Feta cheese
