Charred Eggplant Involtini with Clear Tomato Broth and Caper Crumb

01

Ingredients

• 700 g very ripe tomatoes, cored and quartered
• 1 celery stalk (about 45 g), roughly chopped
• 1 small shallot (about 35 g), roughly chopped
• 1 tsp sherry vinegar
• 1 tsp fine sea salt, divided
• 2 large eggplants (about 700 g total)
• 3 tbsp extra-virgin olive oil, divided
• 140 g blanched almonds, soaked in cold water for 4 hours and drained
• 80 ml cold water
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp nutritional yeast
• 1 small garlic clove, finely grated
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely sliced fresh basil
• 40 g panko breadcrumbs
• 1 tbsp capers, rinsed, dried and finely chopped
• 1 tsp finely grated lemon zest
• 12 small basil leaves, for garnish

02

Prepare the dish

1. For the tomato broth, blend the tomatoes, celery, shallot, sherry vinegar and 1/2 tsp salt until completely liquid. Line a fine sieve with two layers of damp cheesecloth and set it over a deep bowl. Pour in the tomato mixture and refrigerate for 2 hours without pressing. Reserve 400 ml of the clear broth; save the pulp for another sauce.
2. Heat the oven to 220°C (425°F). Slice the eggplants lengthwise into 5 mm sheets and select the 12 widest intact slices. Sprinkle them with 1/4 tsp salt, rest for 15 minutes, then blot dry.
3. Brush the eggplant slices on both sides with 1 1/2 tbsp olive oil and arrange them on two parchment-lined trays. Roast for 8 minutes, turn, and roast for 5 to 7 minutes more, until pliable with browned edges. Cool until easy to handle, then lower the oven to 190°C (375°F).
4. Blend the drained almonds, cold water, lemon juice, nutritional yeast, garlic, remaining 1/4 tsp salt and black pepper until creamy but still slightly textured, scraping down the blender as needed. Fold in the sliced basil.
5. Place about 1 heaped tbsp almond ricotta near the short end of each eggplant slice. Roll snugly without squeezing out the filling. Arrange seam-side down in a lightly oiled baking dish, brush with 1/2 tbsp olive oil, and bake for 10 to 12 minutes, until hot through.
6. Heat 1 tbsp olive oil in a small skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring, until golden. Stir in the capers for the final minute. Remove from the heat and mix in the lemon zest.
7. Warm the strained tomato broth very gently in a saucepan until steaming but not simmering. Taste and adjust only with a few drops of sherry vinegar if the tomatoes need brightness. Keep the involtini hot and the crumb dry until plating.