Best Eggplant Involtini With Grilled Ratatouille Recipes

INVOLTINI

Steps:

• Preheat a grill to high.
• Grill the eggplant slices until tender, about 3 to 4 minutes per side.
• Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.

RATATOUILLE CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees F. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Enjoy! *If you don't have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce. ** If you're going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn't get soggy. Recipe adapted from All Recipes Next Recipe Page»

EGGPLANT INVOLTINI WITH GRILLED RATATOUILLE RECIPE - (4.7/5)

Steps:

• 1. In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper. 2. Light a grill. Brush the eggplant slices (there should be about 24) with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice. Roll into tight cylinders. Cover with plastic wrap. 3. Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant and zucchini. Transfer the grilled tomatoes to a blender and puree until smooth. 4. Peel, seed and dice the peppers and chop the onions. Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano. Cook over moderately high heat until tender, 5 minutes. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil. 5. Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away. Make Ahead The involtini and ratatouille can be refrigerated separately for up to 2 days.