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Eggplant involtini with couscous
Eggplant involtini with couscous
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make delicious Italian-inspired rolls effortlessly.
Ingredients:
  • 300g fresh ricotta
  • 1 egg yolk
  • 2 tsp lemon rind, finely grated
  • 40.00 ml fresh mint leaves, finely chopped, plus extra to serve
  • 100g leg ham sliced off the bone, finely chopped
  • 520g eggplant
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 zucchini, quartered lengthways, sliced
  • 100g capsicum, chargrilled, roughly chopped
  • 410g can chopped tomatoes and paste (see Notes)
  • 127.50 gm salt reduced chicken style liquid stock
  • Couscous, cooked, to serve
  • Salad leaves, to serve
Instructions:
  • In a bowl, mix together ricotta, egg yolk, lemon zest, fresh mint, pine nuts, and diced ham. Season with salt and pepper to taste.
  • Spread a generous amount of ricotta mixture at one end of an eggplant slice, then roll it up to seal the filling inside. Use a toothpick to secure if necessary. Repeat with the rest of the ricotta mixture and eggplant slices.
  • In a large deep frying pan over medium-high heat, heat oil. Sauté onion for 3 minutes until softened. Add garlic, zucchini, and capsicum, then cook for another 5 minutes until softened. Stir in tomatoes and stock, bring to a boil, then reduce heat. Place eggplant rolls in the pan, cover, and simmer for 5 minutes. Uncover and simmer for an additional 4-5 minutes until the tomato mixture thickens slightly and the eggplant is heated through.
  • Place a generous portion of couscous on each plate. Arrange the delicious eggplant rolls on top, followed by the flavorful tomato mixture. Garnish with fresh mint for an extra pop of flavor. Serve alongside a side of crisp salad leaves.

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