Monday, July 22, 2013
Eggplant Involtini with Fresh Tomato Sauce
My darling, aunt in law I guess, gave me this huge beautiful eggplant. When I went on my meatless board on Pinterest, the first one that popped up was this one. I figured it was fate and decided I had to make it. It was a bit of work but not to terribly much. I made the tomato sauce the day before which cut out a lot of time and some work off the dish. I think the tomato sauce was pretty good, and it was most definitely better the next day. I would think the whole dish is about a 3. Things that prevented it from ranking higher! I would reduce the lemon juice or zest. Not that they weren't nice in it, but it was a lot of lemon flavor in the end. I also think it needs more tomato sauce to eggplant roll. So next time, instead of just a little in the bottom, I would put a good thick layer. Also, I only used 1/2 tablespoon of cream per roll. I am putting this in the fixable file.