Eggplant Involtini with Walnuts

Involtini di Melanzana alle Noci

4 fairly large slices of eggplant, grilled
an egg, lightly beaten
2 ounces walnut meats, chopped
a small bunch parsley, minced
1/4 pound feta cheese
1 clove garlic
toothpicks
peanut oil for frying
hot pepper flakes
several fresh mint leaves, for garnishing
a lemon, sliced, for garnishing

Combine the walnuts, garlic, and parsley, and blend the mixture. Lightly beat the egg in a bowl, and salt it. Dredge the first eggplant slice in the egg, shake it lightly to remove the excess, and press it into the walnut mixture, flipping it and pressing the other side into the walnuts as well. Repeat the procedure with the remaining slices. to get the other side as well. Roll the slices up, and stick them each with a toothpick to make the involtini. Dice the feta.

Heat the oil, and when it is hot fry the involtini until golden. Drain the involtini on absorbent paper for a minute, and then arrange them on plates, together with the feta. Dust lightly with the pepper flakes, garnish with the mint leaves and lemon, and serve.

Serves 4



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