My zero waste interpretation of a classic Italian dish – don’t be afraid to season the heck out of this!
Would it shock you if I said I’ve never had involtini until I was vegan? So to be perfectly honesty I’m completely biased – this dish is amazing, it is delicious, and you definitely are not ‘missing out’ on anything minus the animal products. My main bit of advice – cook everything thoroughly. There is NOTHING worse than biting into half cooked eggplant, or potato for that matter. So spend a bit of time nurturing this one – it will be worth it!
Some ‘zero waste’ tips for this dish –
- Take produce bags to the supermarket so you aren’t tempted to buy your veg wrapped in plastic!
- If you can’t source any olive oil from a refillable bulk store – omit it, and use water instead
- Use re-usable baking sheets to bake your potatoes and involtini
- If you can’t find macadamias, use cashews or almonds
There are multiple elements to this dish:
1. The nap sauce
2. The macadamia ricotta filling
3. The eggplant
4. The potatoes
5. The greens
Nap sauce – alternatively use the ‘Roasted Tomato Sauce‘ Recipe on my blog!
- 1 bay leaf
- ¼ C stock (optional)
- 1 Tbs mixed herbs
- 1 onion, diced
- 3 cloves garlic
- 2 Tbs vegetable oil (optional)
- 6 tomatoes, cored and diced or pulsed in a food processor, or cut chunky (see step 1)
- If you would like to add some more depth of flavour – you can oven roast the chunky cut tomatoes on 180’C for 40 mins until they soften. Sprinkle some herbs or garlic oil onto them for extra flavour
- Heat the oil (or use water for oil free option) in a saucepan. Saute the onion and garlic until transluscent. Add the herbs, stock, bayleaf – then toss in the tomatoes. If using a pressure cooker set on Low and cook for 15 minutes. If using a saucepan cook for 40 minutes until tomatoes have broken down and sauce thickens.
Transfer mixture to a blender (or use a stick blender) and pulse until pureed. Season to taste – throw in some chopped basil if you wish!
This will make more than what you need. Add it to another pasta dish or add to your lunchbox as a snack w/ crudité veg
- 1 C macadamias, soaked for 2-3 hours
- 1 T salt
- 1 Tbs mixed herbs, oregano or thyme
- 1 tsp marjoram (optional)
- 2 Tbs nutritional yeast
- 2 Tbs apple cider vinegar
- Optional – ¼ c chopped chives or parsley
- 2 eggplant, sliced thinly (aim for 2-3 slices per person)
- Splash olive oil
- Salt and pepper to taste
Preheat oven to 180’C.
Place eggplant in one layer on baking sheet. Drizzle with oil and season with salt and pepper
Roast for approx. 30 minutes until soft and golden. Place lengthways on a chopping-board or hard surface – spoon 2-3 Tbs of macadamia ricotta mixture onto the end of each strip. Roll lengthways into chunky cigar shapes. Place into a lined baking tray, top with nap sauce (save some to serve extra). Set aside while you prepare the potatoes
- 12 chat potatoes halved
- 1 Tbs paprika
- Salt and pepper
- Dash olive oil
- Place potatoes onto baking tray (lined with reusable baking paper) – drizzle with paprika, oil, salt and pepper. Roast for approx. 20 mins
- Place eggplant with nap sauce into oven and bake for a further 20 mins – everything should have heated through and cooked through evenly
- Prepare greens whilst potatoes and involtini are baking
- 2 Tbs olive oil or water
- 1 handful per person of whatever veg you like (I suggest brocollini, zucchini, broccoli or green beans) – cut chunky
- 2 cloves garlic, crushed
- Chilli flakes, optional
- Squeeze of 1 lemon
- Head olive oil/water in a fry pan – saute the greens until almost soft, approx 2 minutes. Add garlic and stir through, then add the lemon juice and seasonings
To serve place 2-3 involtini on the plate, drizzle with extra nap sauce. Add potatoes and veg on the side – a splash of more salt and pepper if desired