Involtini Di Melanzane

For the eggplant:
Using a pastry brush or spray, lightly coat the eggplant slices with olive oil. Sprinkle them with salt and pepper. Heat your grill to medium heat.

Put the eggplant slices on the grill. Cook them on the grill until they are slightly browned on both sides and tender on the inside. Alternately, they can be cooked in a pan over medium heat on the stove top, with a small amount of olive oil.

Remove eggplant from the heat to a platter. Let it cool.

For the stuffing:
Cook the quinoa according to the package directions. Remove from heat and let it cool. Add the rest of the filling ingredients, except the egg, and combine. Add the egg, using your hands to gently combine with the other ingredients.

For the assembly:
Preheat the oven to 350 F. Place the grilled eggplants in a single layer on a clean work surface. Add a couple of spoonfuls of the stuffing at the bottom of each eggplant slice and roll it up, lengthwise, rolling away from you. Put the eggplant rolls on a parchment lined rimmed baking sheet.

Pour the salsa over the top and scatter with the topping ingredients (crumbled feta, drizzle with oil and a pinch of dried basil). Bake for 30 minutes. Remove pan from the oven and let it rest at least 15 minutes before serving (the stuffed rolls shouldn’t be piping hot). Sprinkle with 2 tablespoons pistachio nuts before serving.

Adapted from Nigella Lawson.