Fresh Pasta and Eggplant Involtini Thermomix
Serves 4 • Prep 1 hour • Cooking 20 mins
The perfect accompaniment to a pasta dish or an impressive side dish.
What you’ll need
4 eggplants, sliced thinly (lengthways)
1 cup auzure Canola Oil
2 ⅔ cups The Healthy Baker Plain Flour for pasta
4 eggs for pasta
2 tablespoon salt for pasta
200g bocconcini to assemble
100g parmesan cheese to assemble
For the passata
4 tablespoon auzure Canola Oil
1 chopped onion
2 cloves garlic, peeled and roughly chopped
1 x 500ml passata
1 handful basil
For the eggplant, heat a barbecue or stove-top grill on high. Brush the eggplant slices with oil and grill on each side until soft and cooked through. Set aside.
To make the passata, place all ingredients in your Thermomix bowl and blend for 1min/speed 10. Scrape down the sides of the bowl.
Cook for 15 minutes/varoma/speed 2. Remove the measuring cup and cook for a further 20min/varoma/speed 2. Season to taste.
Now for the pasta, place all ingredients in the Thermomix bowl and knead for 4 minutes.
Turn out to a lightly floured work surface and knead for a few more minutes until smooth and elastic
Wrap with plastic and let rest at room temperature for 1 hour.
Preheat oven to 180C.
Roll a couple of tablespoons of the pasta mixture up in each piece of eggplant and arrange across the base of a baking tray.
Spoon in any extra tomato sauce, dot the top with the bocconcini and sprinkle with the parmesan.
Bake for 20 minutes or until the cheese is golden and bubbling. Serve.