Involtini de Spinachi

(2 votes)

2 tablespoons olive oil
1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise
flour, for dredging
3/4 pound fresh spinach
1/2 pound ricotta cheese
salt and pepper, to taste
Tomato Sauce:
2 tablespoons olive oil
1 teaspoon chopped garlic
2 1/2 cups canned whole tomatoes
salt and pepper, to taste

In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.

Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.

Tomato Sauce:
In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.

Yield: about 2 cups


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