Eggplant Involtini Stuffed with goat cheese, walnuts, and honey, these eggplant rolls are love at first bite. Serve them on a bed of arugula for a light summer meal. These bite-sized bundles also make a tasty app – just multiply the recipe and grab some toothpicks.
2/3 lb eggplant (1 medium-sized)
1/3 cup walnuts
1 tsp thyme
3 tbsp maple syrup
3 tbsp honey
5.5 ounces goat cheese
Salt to taste
HOW TO MAKE IT
- Preheat oven to 425°F. Remove the eggplant’s stem. Cut eggplant lengthwise into thin slices. Place slices on baking sheet, brush with olive oil, and season with salt. Bake for around 20 minutes, flipping the slices halfway through the baking time.
- Put walnuts in the food processor. Strip thyme leaves from their stem, then add them along with maple syrup and honey. Blend until well combined—think the texture of a chunky paste. and shock them by placing them in a large bowl of cold water. Remove the gnocchi and drain well in a sieve.
- Coat the cooked eggplant with walnut-thyme mixture, saving some to use as a garnish. Place a small spoonful of goat cheese in the center of each slice. Carefully roll up the slices and place them seam-side down in an olive-oiled baking dish.
- Sprinkle with remaining goat cheese and walnut thyme paste. Bake at 425°F for around 10 minutes. Enjoy!