Eggplant Involtini

Step 1/4

• 300 g eggplant
• olive oil
• salt

• pastry brush
• baking sheet
• oven
• cutting board
• knife

Trim off the stem end of the eggplant. Cut lengthwise into thin slices. Brush with some olive oil and season with salt. Bake at 220°C/430°F for approx. 20 min., flipping the eggplant slices halfway through.

Step 2/4

• 40 g walnuts
• 5 g thyme
• 60 g maple syrup
• 60 g honey

• food processor

Add walnuts to a food processor. Pluck thyme leaves and add to the food processor with maple syrup and honey. Blend until well combined.

Step 3/4

• 50 g goat cheese

Coat cooked eggplant slices with walnut-thyme paste and place a small spoonful of goat cheese in the center of each slice. Roll up the slices.

Step 4/4

• 110 g goat cheese
• olive oil

• baking dish
• oven

Grease a baking dish with some olive oil and transfer the eggplant rolls, seam side down, to the baking dish. Top with the remaining goat cheese and walnut-thyme paste. Bake at 220°C/430°F for approx. 10 min. Enjoy!

Enjoy your meal!