F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Eggplant Involtini with Grilled Ratatouille. Photo © Con Poulos
© Con Poulos

Eggplant Involtini with Grilled Ratatouille

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.

Involtini

  1. 2 cups raw cashews (10 ounces)
  2. 1 teaspoon nutritional yeast
  3. 1/2 cup water
  4. 1/4 cup pitted kalamata olives, finely chopped
  5. Salt and freshly ground pepper
  6. Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
  7. Extra-virgin olive oil, for brushing

Ratatouille

  1. 1 pound tomatoes, sliced crosswise 1/2 inch thick
  2. 2 medium red onions, sliced crosswise 1/2 inch thick
  3. 4 Italian frying peppers
  4. 1 eggplant (1 pound), sliced crosswise 1 inch thick
  5. 2 small zucchini (1 pound), halved lengthwise
  6. 2 tablespoons extra-virgin olive oil, plus more for brushing
  7. Salt and freshly ground pepper
  8. 2 garlic cloves, thinly sliced
  9. 1 bay leaf
  10. 1 teaspoon chopped thyme
  11. 1 teaspoon dried oregano, crumbled
  12. 1/2 cup dry white wine
  13. 1/2 cup water
  14. 1/2 cup shredded basil
  15. Harissa, for serving
  1. In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper.
  2. Light a grill. Brush the eggplant slices (there should be about 24) 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. Roll into tight cylinders. Cover with plastic wrap.
  3. 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. Transfer the grilled tomatoes to a blender and puree until smooth.
  4. Peel, seed and dice the peppers and chop the onions. 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. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes. 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.
  5. Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away.
Make Ahead The involtini and ratatouille can be refrigerated separately for up to 2 days.

Suggested Pairing

Bold beers made with rye, like Terrapin's Rye Pale Ale from Georgia, have a great grassy, peppery character that's good with eggplant's bitter notes. A light-bodied red wine without too much tannin, like a Dolcetto d'Alba from Piedmont, would also work well.

Pairing Note Not all wines and beers are vegan (that is, made without using products such as gelatin). For details, contact the producers directly.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.