INVOLTINI

- Adapted from Nigella Lawson

​Serves:6
 
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
 

1. Preheat your grill or broiler.
2. Lightly spray both sides of the eggplant slices with olive oil.
3. Grill or broil the eggplant slices for about 3 to 4 minutes a side.  Allow to cool.
4. Preheat oven to 350º.
5. In a large bowl, combine feta, pine nuts, raisins, ⅓ cup extra virgin olive oil, Panko crumbs, garlic, lemon zest, mint and basil.  Mix in egg, and season to taste with salt and pepper.
6. Arrange eggplant slices on a flat surface.  Spoon the feta mixture, divided evenly, across the sliced eggplant and smooth it out over the top of each slice.
7. Roll up slices tightly to secure filling, and place each roll in a 9 X 13 X 2 inch baking dish, fitting them snugly together.
8. Spoon the tomatoes along the top of the eggplant rolls.
9. Sprinkle the mozzarella across the top of the rolls and tomatoes.
10. Place the baking dish into the oven and bake for 25 to 30 minutes, until the cheese is melted and golden brown.
11. Remove from the oven and let stand for 10 minutes.  Garnish with fresh herbs and serve.