+1 (860) 406 1782
  Golf Kitchen Website Official
  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Wine
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • SUBSCRIBE >
      • Galleries
    • Events
    • Press / Media
  • BLOG
  • Awards
  • Certification
  • Contact
  • Media Kit
  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Wine
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • SUBSCRIBE >
      • Galleries
    • Events
    • Press / Media
  • BLOG
  • Awards
  • Certification
  • Contact
  • Media Kit

Eggplant Involtini

3/24/2018

0 Comments

 
Picture
recipe by Jose Carles Farbregas, Executive Chef, Royal Isabela Golf Club
buy book
SERVES 2

Ingredients
​
  • 1 large organic eggplant 
  • 1 teaspoon mascarpone cheese
  • 1 teaspoon goat cheese
  • 1 teaspoon ricotta cheese
  • Olive oil
  • Salt and freshly ground black pepper 
  • 1-1/2 cups breadcrumbs
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 ounces homemade Marinara Sauce
  • 3 ounces mozzarella, shredded
  • 1 ounce fresh organic cinnamon basil

Preparation

Cut the eggplant horizontally and soak in salted water to preserve whiteness.  

To make the filling, blend together the mascarpone, goat cheese, ricotta, a drizzle of olive oil and salt and pepper to taste; set aside in the refrigerator. 

In a mixing bowl, combine breadcrumbs, flour, eggs, basil and oregano. Coat eggplant slices on each side with breadcrumb mixture.  Pan-fry slices for 1 minute on each side. Top each slice of eggplant with filling. Roll up and place in a baking pan. 

Pour hot marinara sauce and shredded mozzarella over slices. Broil involtini until cheese is melted and filling is hot. Transfer to a serving plate and garnish with cinnamon basil. 

Wine Match

Seis de Luberri Rioja, 2010
Picture
subscribe to print magazine
0 Comments



Leave a Reply.

    Picture

GOLF KITCHEN


​CONTACT
GOLF KITCHEN MAGAZINE SUBSCRIPTION (PRINT) ​
TERMS AND CONDITIONS
​​PRIVACY POLICY

COPYRIGHT 2022
​ALL RIGHTS RESERVED