Eggplant involtini with tomato using a Kenwood
(4.9)
Preparation time
Total time
Servings
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Eggplant involtini with tomato is not just a dish; it's a culinary hug from Italy that wraps your taste buds in layers of flavor! Imagine tender slices of eggplant embracing a luscious filling of ricotta and basil pesto, all topped with a rich tomato sauce and a sprinkle of Parmesan—it's a dish that sings the praises of Mediterranean cuisine. Legend has it that involtini originated in the sunny regions of Southern Italy, where cooks would roll up their favorite ingredients in whatever vegetables were in season. So, whether you’re serving it at a fancy dinner party or a casual family meal, this dish is bound to impress and evoke a sense of warmth and nostalgia. And let’s not forget, it’s a great way to sneak in those veggies while making them taste divine!
Ingredients
- 80 g Onion
- 1 Clove of garlic
- 10 g Lemon zest
- 20 g Olive oil
- 1 Eggplant
- 500 g Tomato
- 100 g Dried tomato
- 100 g Green olive
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 1 Sheet(s) Bay leaf
- 1 Strand(s) Rosemary
- 250 g Ricotta
- 2 Tablespoon(s) Basil pesto
- 12 Slice(s) Raw ham
- 80 g Parmesan cheese
Steps
- Cut in two, and add 80 g of onion in the food processor bowl.
- Add 1 clove of garlic, 10 g of lemon zest in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 0°C / Speed 1.
- Sliced, and add 1 eggplant in the vapor tray.
- The eggplant should be sliced into thin strips lengthwise.
- Peel, cut into small pieces, and add 500 g of tomato in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Cut in pieces, and add 100 g of dried tomato in the food processor bowl.
- Pit, and add 100 g of green olive in the food processor bowl.
- Add 2 pinch(es) of salt, 2 pinch(es) of pepper, 1 sheet(s) of bay leaf, 1 strand(s) of rosemary in the food processor bowl.
- Place the vapor kit.
- Mix steam: 15:00min / 120°C / Speed .
- Add 250 g of ricotta in a mixing bowl.
- Add 2 tablespoon(s) of basil pesto in the mixing bowl.
- Mix the two ingredients very well and then set aside.
- Remove the vapor kit.
- Let the slices of eggplant cool down.
- Remove the rosemary and the bay leaf.
- Mix manual: 10sec / 0°C / Speed 5.
- Transfer the content of the preparation content in a baking dish.
- Preheat the oven at 180°C.
- Add 12 slice(s) of raw ham on a workplan.
- Add 80 g of parmesan cheese on the workplan.
- In the meantime, prepare the eggplant involtini. Place 1 slice of prosciutto on each slice of eggplant, then fill each with 1 tablespoon of the reserved ricotta-pesto mixture.
- Roll the involtini without tightly squeezing them and place them, seam side down, in the baking dish on top of the tomato sauce.
- Sprinkle with grated parmesan, then bake.
- Cook in the oven at 180°C during 30min to 35min.
- Serve hot, accompanied by, for example, a green salad.
