Involtini Di Melanzane

“A bad neighbor is a misfortune, as much as a good one is a great blessing” ~ Hesiod

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Throughout life's seasons, I've had the good fortune of living in places with a true sense of community. Neighbors that not only keep an eye on but genuinely care for one another. Today is no exception.

There have been pot-lucks to trim 18 foot (!) Christmas trees, parties to celebrate weddings, casseroles left at the door of those that are sick, and get-togethers, just because. Thus was the invitation this past weekend. Both families love to cook, and it was a great opportunity to try something new.

This recipe flagged for quite some time

Eggplant rollatini is Italian. Involtini translated to mean “little bundles” or “stuffed rolls.”

Though variations of the traditional recipe abound, the common theme remains. Slices of eggplant that are cut, breaded, rolled around a mix of cheese and other ingredients and baked in the oven. The dish typically served with a sauce

At first blush, it seemed far too complicated. Looking closer, not so much. Each of the components was made ahead of time, with assembly happening about an hour before serving. In a lot of ways reminding me of the process, one would embark on, when a good lasagna is the only thing that will do

The secret here is the filling, although nothing about it is Italian. The pistachios, feta cheese, capers, and quinoa are fantastic together. We kept it safe and went with a milder sauce, but you could take it any direction you would like.

Whatever you do, have fun with the rolling the eggplants. It's kind of like basket-weaving, only slightly more useful

Enjoy!

xoxo

~ Adapted from Nigella Lawson