Eggplant involtini with Persian cucumber salad | Sunbasket
These involtini have a delicate flavor and are quite simple to prepare. Sautéed eggplant slices make a delicious wrapper for the herbed ricotta
Ingredients
- 1 globe eggplant
- Fresh thyme
- Fresh mint
- 2 Persian cucumbers
- 1 to 2 shallots
- 1 lemon
- ¼ cup pumpkin seeds
- 3 ounces baby spinach
- 1 organic egg
- 1 cup ricotta
- ¼ cup grated Parmesan
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