Eggplant Involtini
These are a family dinner favourite & packed with High Protein Cottage Cheese adding a huge amount of flavour & nutrition. Perfect for leftovers and reheats so well!
Ingredients
Directions
- 1
Preheat an oven to 220C.
- 2
Slice the eggplant lengthways into 5mm thick slices - You want 12 slices.
- 3
Place these onto lined baking trays, brush & season both sides with oil and roast for approx. 12 minutes. Allow to cool on the trays.
- 4
Place a large frying pan over a medium/high heat, add a splash of olive oil, the spinach and cook to wilt. Drain through the sieve and allow to cool the transfer to a mixing bowl, add the cottage cheese, lemon zest, garlic, 1/3 of the parmesan, season and mix well. Refrigerate.
- 5
Place a medium frying pan over a medium high heat, add the sliced garlic, chili flakes and cook for 30 seconds then add the basil leaves and tomatoes, simmer for 5 minutes & season to taste.
- 6
Meanwhile, spoon the some of the cottage cheese filling on the ends of each slice of eggplant and roll them up.
- 7
Nestle these into the sauce, scatter over ½ of the remaining parmesan, a drizzle of olive oil and bake for 20 minutes.
- 8
Serve scattered with remaining parmesan & basil.
