In order to bring you the best organic produce, some ingredients may differ from those depicted.
Eggplant involtini with Persian cucumber salad
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 610 Calories/Serving
These involtini have a delicate flavor and are quite simple to prepare. Sautéed eggplant slices make a delicious wrapper for the herbed ricotta filling, and our crisp cucumber salad is the definition of refreshing.
In your bag
- 1 globe eggplant
- Fresh thyme
- Fresh mint
- 2 Persian cucumbers
- 1 to 2 shallots
- 1 lemon
- ¼ cup pumpkin seeds
- 3 ounces baby spinach
- 1 organic egg
- 1 cup ricotta
- ¼ cup grated Parmesan
Calories 610, Total Fat 40g (51% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 600mg (26% DV), Total Carb. 39g (14% DV), Fiber 13g (46% DV), Protein 29g
Wash produce before use
Prep the vegetables
- Trim the top and bottom of the eggplant and cut lengthwise into ¼-inch-thick slices.
- Chop the thyme and mint leaves.
- Cut the cucumbers lengthwise on a diagonal into ¼-inch-thick slices.
- Peel the shallot and thinly slice.
Prepare the pumpkin seeds and involtini filling
- Zest and juice the lemon.
In a bowl, whisk the egg until blended. Stir in the ricotta, spinach, lemon zest, Parmesan, and thyme. Season with salt and pepper.
Cook the eggplant
- Pat the eggplant dry.
Make the involtini
Make the salad