Eggplant Involtini, Cucumber and Tomato Panzanella, and Red Wine and Mint Vinaigrette

Posted: Updated:

Thursday August 8th 2013

By: Chef Chris Nicosia, Executive Chef at SASSI

Eggplant Involtini serves 4
large eggplant, thinly sliced lengthwise into 1/4 inch slices 3 each
extra virgin olive oil 1/4 cup
ricotta, drained 1 cup
mozzarella di bufala, diced 1/2 cup
egg, beaten 1 each
Chile flakes 1 tsp
parsley 1 Tbsp
parmesan, grated 1/4 cup
tomato sauce 2 cups
fresh marjoram, picked 1/4 cup

preheat oven to 400 degrees
on a parchment lined sheet pan, lay eggplant slices side-by-side. Do
not overlap.
bake in batches until edges of eggplant start to brown. Cool eggplant

in a mixing bowl, mix the ricotta, mozzarella, egg, chile flakes,
parsley, and paemesan together

lay the eggplant on a worksurface and spoon 1 1/2 tablespoons of filling
at the base of each slice
roll the eggplant around the filling. Continue until all eggplant
slices and filling are used

spoon the tomato sauce into the bottom of a baking dish
lay eggplant involtini, seam side down, into the dish
return to oven and bake for 10-15 minutes
remove from oven, scatter the fresh marjoram over the top and serve.

Cucumber and Tomato Panzanella serves 4
fresh bread sliced into 1/2 inch pieces 4 slices
olive oil 1/2 cup
cucumbers, sliced into 1/2 moons 1/2 each
mint leaves, picked 1/2 cup, packed
fresno chiles, thinly sliced 2 each
red onion, thinly julienne 1/2 each
heirloom tomatoes, 1 lg or 2 sm-med
red wine and mint vinaigrette 1 1/2 cups
parmigiano reggiano, shaved 4 oz

Heat olive oil in a large saute pan over medium heat
Add bread slices and turn to coat both sides in oil
Fry until golden brown and crispy outside, but soft inside.
Cut bread slices into 1"-1 1/2" squares
In a mixing bowl, add croutons and 1/2 of the vinaigrette and toss to
Add remaining ingredients, except shaved parmesan, and toss to coat.
Add more vinaigrette if desired, and season with salt and pepper
Divide among 4 salad plates, top each with shaved parmesan.

Red Wine and Mint Vinaigrette
red wine vinegar 1 cup
shallots, minced 1/3 cup
garlic, chopped 1 tbsp
dried oregano 2 tsp
fresh mint leaves, packed tightly .5 cup
Pecorino, grated .5 cup
Parmesan, grated 3 tbsp
olive/ canola oil blend 2 cup
sugar 1 tsp
salt and pepper to taste

Place all ingredients, except oil, in a blender
Blend until smooth
With the blender running, slowly drizzle oil in, and blend another 10
Season with salt and pepper
Taste, and adjust seasoning to your liking. If too tart, add a bit more
oil and blend again
Store in a container with a tight fitting lid in the refrigerator for no
more than 1 week