I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.

Roasted Eggplant Salad with Smoked Almonds & Goat Cheese

I have a confession to make: I have a hard time considering eggplant a summer vegetable

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Food Mood

Eggplant Involtini

clock
45 minutes
Ingredients
∙ Serves 2
Produce
  • 1 Eggplant, large
  • 1 Lemon, zest of
  • 1/2 Lemon, juice of
  • 1 tsp Thyme, fresh leaves
Condiments
  • 1 Tomato sauce, homemade
Baking & Spices
  • 1 Kosher salt
  • 1/4 tsp Kosher salt
Oils & Vinegars
  • 1 Olive oil or canola oil
Bread & Baked Goods
  • 1/2 cup Or panko bread crumbs, fresh dried
Dairy
  • 1 Heavy cream
Other
  • 1 cup Whole milk ricotta or homemade, which is easy and delicious
Eggplant Involtini

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