EGGPLANT INVOLTINI WITH RICOTTA AND SCALLIONS

I DIDN'T PLAN ON COOKING TONIGHT BUT THE UNKNOWN TEXTED ME AT WORK AND WANTED TO KNOW WHAT I WAS I GOING TO COOK FOR DINNER. I CALLED KAREN AND SHE JUST HAPPENED T BE AT TRADER JOE'S. I KNEW I HAD INGREDIENTS AT HOME TO MAKE AN EGGPLANT DISH. I HAD HER PICK UP SOME EGGPLANT AND SCALLIONS. TO MAKE THIS DISH YOU HAD TO FRY THE EGGPLANT AND THEN ROLL THEM WITH THE FILLING. THE FILLING CONSISTED OF RICOTTA, SCALLIONS, 1 EGG AND NUTMEG. I'VE FRIED EGGPLANT BEFORE, BUT I WAS A LITTLE QUICK TO ASSEMBLE THE EGGPLANT. AFTER I FRIED THEM I SHOULD HAVE LET THEM DRAIN ON THE PAPER TOWELS LONGER THAN I DID. THEY WERE A LITTLE OILY. LESSON LEARNED. I ALSO HAD TO MAKE THE BASIC TOMATO SAUCE.

READY FOR THE OVEN


OUT OF THE OVEN WITH A SPRINKLE OF PARSLEY ON TOP

KIRIN, REBECCA AND GEORGE THOUGHT THE EGGPLANT WAS GREAT. THE UNKNOWN SAID IT WOULD'VE TASTED BETTER IF I WOULD HAVE ROLLED THEM WITH MEAT INSTEAD OF EGGPLANT!

I WAS CUTTING UP SOME BLOOD ORANGES FOR EVERYBODY WHEN I SAW THIS RECIPE IN THE BOOK. IT WAS BLOOD ORANGES, BALSAMIC VINEGAR, SUGAR AND PEPPER. THE PEPPER GAVE IT AN INTERESTING TASTE. THIS WAS VERY SIMPLE TO MAKE AND THE PANEL LOVED IT!