INVOLTINI
www.litchfieldfarmersmarket.org
Grilled eggplant involonti with feta, pine nuts, and tomato—served at Litchfield Farmers' Market. Perfect grilled flavor and creamy melt-in-your-mouth filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Microplane
- Garlic press
- Chef's knife
- Cutting board
- Spray bottle
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Fork
- Baking dish
- Oven
Ingredients
- 3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick.
- Spray bottle of good green olive oil
- 1 cup plus good green olive oil
- 10 to 12 ounces of feta cheese, crumbled
- ⅓ cup of pignoli seeds (called nuts, but actually a seed)
- ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained
- 3 tablespoons Panko crumbs
- 1 medium garlic clove, pressed
- Zest of 1 large lemon
- 2 teaspoons of fresh, shredded mint
- 3 tablespoons of fresh, shredded basil
- 1 large egg, beaten
- 3 cups diced tomatoes, well drained
- 10 ounces of shredded mozzarella
- Extra fresh basil and/or mint leaves for garnish
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