Eggplant Involtini with Grilled Ratatouille

Name: Eggplant Involtini with Grilled Ratatouille
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters shredded basil; 1 bay leaf; 118 milliliters dry white wine; 454 grams eggplant, sliced crosswise 1 inch thick; 2 eggplants, sliced lengthwise 1/4 inch thick; 2 garlic cloves, thinly sliced; 1 serving Harissa, for serving; 59 milliliters pitted kalamata olives, finely chopped; 1 teaspoon nutritional yeast; 1 serving Extra-virgin olive oil, for brushing; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 teaspoon dried oregano, crumbled; 4 Italian frying peppers; 283 grams cups raw cashews; 2 mediums red onions, sliced crosswise 1/2 inch thick; 1 serving Salt and freshly ground pepper; 1 teaspoon chopped thyme; 454 grams tomatoes, sliced crosswise 1/2 inch thick; 118 milliliters water; 907 grams zucchini, halved lengthwise

You can never have too many main course recipes, so give Eggplant Involtini with Grilled Ratatouille a try. This recipe serves 1. One serving contains 2880 calories, 89g of protein, and 179g of fat. A mixture of olive oil, harissa, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste.

Ingredients you will need

Nutritional Yeast

Cashews

Water

Equipment you will use

Food Processor

Transfer the paste to a bowl, stir in the olives and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olives

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Bowl

Light a grill.

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Grill

Brush the eggplant slices (there should be about 2

Ingredients you will need

Eggplant

with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Cashews

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Grill

Roll into tight cylinders. Cover with plastic wrap.

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Roll

Wrap

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Plastic Wrap

Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant and zucchini.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Eggplant

Tomato

Zucchini

Peppers

Onion

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Grill

Transfer the grilled tomatoes to a blender and puree until smooth.

Ingredients you will need

Tomato

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Blender

Peel, seed and dice the peppers and chop the onions.

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Peppers

Onion

Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano. Cook over moderately high heat until tender, 5 minutes.

Ingredients you will need

Bay Leaves

Oregano

Garlic

Thyme

Cooking Oil

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Frying Pan

Add the wine and boil until evaporated, 2 minutes.

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Wine

Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes.

Ingredients you will need

Salt And Pepper

Tomato Puree

Sauce

Water

Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil.

Ingredients you will need

Bay Leaves

Eggplant

Zucchini

Basil

Equipment you will use

Frying Pan

Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away.

Ingredients you will need

Harissa

Equipment you will use

Bowl

Equipment

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Fleur Haut Gaussens Bordeaux Superieur. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.