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Involtini Serves 4 to 6 Involtini will forever be associated with celebrations for me. My mum has always made them as the vegetarian contribution for family get-togethers. I also celebrate the mere fact that I have them in the fridge because once they’re made, you’ve got dinner and lunch sorted for a week. Directions 1. Heat frying pan over medium heat and add tomatoes and 1 cup water. Cook until tomatoes break down. 2. Slice eggplants lengthwise to ½ inch thick—thin enough to roll, but thick enough to hold ricotta. Place the slices in a colander over the sink and salt generously. 3. Combine the ricotta, herbs, Parmesan, capers, oil, spices, and the remaining pinch of salt in a large bowl then set aside. 4. Spread cooked tomatoes over the bottom of a large casserole dish. Take a slice of eggplant and spoon a tablespoon of the ricotta mixture onto one end of the eggplant slice. Roll up then place into tomatoes, seam side down. Repeat. 5. Once the involtini are assembled, grate cheddar on top. Bake for around 30 minutes, until bubbling and brown. Remove from the oven, let cool slightly, and serve. Ingredients 2 pounds ripe tomatoes, chopped, or one 28-oz can diced tomatoes with no added salt or flavors 3 to 4 eggplants Pinch of sea salt, plus extra for the eggplant 2 cups fresh ricotta & 1 cup grated vegetarian Parmesan 1 bunch each of dill, mint, and basil, finely chopped ¼ cup capers, drained; 2½ tablespoons olive oil 2 teaspoons ground nutmeg & 1 teaspoon red pepper flakes Pinch of cracked black pepper & cheddar cheese, to finish

✔ Author(s):
✔ Title: FODMAP Friendly: 95 Vegetarian and Gluten-Free Recipes for the Digestively Challenged
✔ Rating : 4.1 out of 5 base on (153 reviews)
✔ ISBN-10: 1615197044
✔ ISBN-13: 9781615197040
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle

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