Wednesday, May 31, 2017

Eggplant Involtini with Walnuts

Involtini is an Italian word which means stuffed and rolled. My today' post is a delicious eggplant based Italian dish which is called Eggplant Involtini. Usually eggplant slices are stuffed with cheese and ham or any other meat makes this dish, but mine is a vegetarian version. Stuffed with mashed potato, cheese and roughly chopped almonds, this ultimate Eggplant involtini makes a super filling lunch or dinner to enjoy with your favourite salad or with some toasted bread slices. Eggplant is a wonderful vegetable which is quite an alternative to meat in most of the Italian dishes as this vegetable have somewat meaty texture. And this dish is going to this month's Shhh Cooking Secretly event started by me, which is now hosted by Mayuri Patel.

Eggplant involtini with walnuts

Mayuri gave me Eggplants and nuts as my secret ingredients as we picked 'Stuffing' as theme for this month's event. Since i signed up lately for this event, Mayuri gave me my secret ingredients and she was very kind to accept my late sign-up. Thanking Mayuri so much for giving me these incredible ingredients and i simply enjoyed preparing this ultimate Italian dish for this beautiful event. Coming this Eggplant Involtini, we enjoyed thoroughly this fantastic dish and especially my eggplant hater Hubby liked this dish as i simply stuffed this dish with his favourite vegetable aka potatoes. Give a try if you love eggplants very much.

Eggplant Involtini with Cheese & Walnuts

2nos Eggplants
2cups Tomato sauce
1cup Mashed potatoes
1/2cup Cream cheese
1/4cup Roughly chopped almonds
Grated Cheese for topping
Olive oil

Cut the eggplant vertically into half inch slices, keep aside.

Heat olive oil in a pan, shallow fry the eggplants slices, keep aside and let them cool.

Meanwhile, mix the cream cheese,chopped almonds to the mashed potatoes, add enough salt and pepper powder to spice it.

On each piece of eggplant, place some of the potato-cheese mixture and roll them well. Preheat the oven to 350F.

Eggplant involtini

Cover the bottom of a deep baking pan with half of the tomato sauce. Now carefully place the eggplant rolls.

Top again the eggplant rolls with the remaining tomato sauce and sprinkle generously the grated cheese.

Bake for 25-30 minutes. Serve warm.


THE FOOD SAMARITAN. said... Reply To This Comment

These look absolutely yum!

Rafeeda AR said... Reply To This Comment

Very interesting recipe... there is something similar in Iraqi cuisine called Lassn Tair, which is also long slices of brinjal stuffed with minced meat... very limited ingredients for so much goodness...

Shobha said... Reply To This Comment

Looks delicious.. something different with eggplant.

THE FOOD SAMARITAN. said... Reply To This Comment

Absolutely tasty looking Involtini..yumm

Mayuri Patel said... Reply To This Comment

This is such a delicious looking dish Priya. A great way to enjoy a carb free dinner and anything with tomato sauce and cheese is a winner with me.

Kalyani said... Reply To This Comment

great idea of stuffing there , Priya ! innovative as always :)

Shoba said... Reply To This Comment

Wow.Innovative recipe.