Involtini

I've reduced the number of Nigella meals I've cooked this week. I've just felt like a change. Who ever chose 500 recipes in the beginning, anyway?

Recipe:
168. Involtini

Source: Feast

Weird ingredients and substitutes: I halved this recipe so that it would serve two of us. With the oil used in the previous rabbit salad, I had run out of olive oil, so had to use sunflower. I also substituted sultanas for raisins, only because I had sultanas in the cupboard. And I have afro parsley growing in the garden, not flat leaf. The mint was also fresh from the garden, and not dried.

Preparation: Soak sultanas in water. Cut up eggplant lengthways into thin slices.

Cooking process: Brown eggplant slices on both sides. While the eggplant is cooling, prepare the stuffing ingredients, which is basically lots of different cheeses, pinenuts, sultanas, breadcrumbs, garlic, lemon zest, parsley, mint, and an egg to bind it together. The filling is then carefully wodged into the eggplant, which is then rolled up. Cover with tomato passata and mozzarella, and put in the oven for about 25 minutes.

End result: Served with a delicious salad. The involtini was so yummy, which surprised me. I enjoyed this meal a lot more than I thought I would. In fact, I am now going to make all three recipes...

Repeatability: Yes

Cost: $11 for 3 servings.

Mess: If you ensure that the stuffing doesn't fall out of the ends of the rolled-up eggplant...

Special utensils: I don't have a griddle, I just used my frypan. My Micrograter.