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lili@delightfulpalate.net

Grilled Eggplant Involtini

Grilled Eggplant Involtini

A super easy and tasty snack to serve with cocktails for your summer evenings just light the grill. Grill some eggplant that has been brushed with balsamic vinaigrette and start with a spread of the ricotta cheesy mixture. We like the added saltiness of the Prosciutto and the summer blast of fresh basil.

 

 

 

Delightful Palate Grilled Eggplant Involtini

 Involtini is an Italian word used to describe "small bundles" of food stuffed into a rolled food wrap.The traditional Italian dish typically included thin pieces of meat or fish that were stuffed with breadcrumbs, currants, pinenuts, cheese, and seasonings. The wrapped bundles of food were then often skewered and grilled before serving.

1 Large Eggplant

3 tbsp. Balsamic Vinaigrette

5 Slices Prosciutto, cut into 4

1 cup ricotta

1 pound ball of Fresh mozzarella, thinly sliced

½ cup Parmesan cheese

18 Large Basil Leaves

Toothpicks

 Preheat a char-grill or barbecue on high. Slice eggplant into 9 slices. Cut each slice in half, lengthways.

Brush each side of eggplant with balsamic vinaigrette. Season to taste.

Char-grill eggplant for 3-4 minutes each side, until tender. Cool. Mix in a medium size bowl, the ricotta and parmesan cheese.

 Spread 2 tablespoons of the ricotta mixture over a piece of grilled eggplant. Follow with a piece of prosciutto, a thin layer of sliced mozzarella cheese and then a few leaves of basil. Roll up tightly and secure with a toothpick.