Friday, 2/19/15

Involtini from the NYT: thinly sliced eggplant wrapped around a filling with feta, nuts (called for pine nuts; walnuts worked fine), mint, parsley and raisins. Top this with tomato sauce and fresh mozzarella and bake. I thought the flavors were really, really good, but I would make a few crucial changes: peel the eggplant; make sure thicker slices get cooked all the way through before you wrap them, make a dryer tomato sauce as the whole thing was a bit runny. We also made a batch of homemade egg noodles that got completely devoured.