Goat Cheese and Spinach Involtini

It was always something awkwardly shaped, stuck inside the fridge drawer, waiting for mum to finally cook it. I wasn't enjoying the flavor, I didn't like the texture, because why would you even eat something spongy and bitter? 
It took couple of years to change my rather strong opinion about aubergines and it all started with really good parmigiana tried from someone's plate, because I wasn't brave enough to order it myself. 
I finally fell in love for good and for life one year ago during my trip to Santorini- land of happiness and excellent food. 
A Dip called Melitzanosalata with fresh pita bread and a lot of wine helped me a little to understand how full of flavors, rich and tasty this veggie is and now we love each other very much.

This recipe is simple, vegetarian and super good. Original recipe calls for ricotta cheese, but I replaced it with goats cheese, and it was also delicious! Why give it an Italian name? Because everything sounds better in Italian, and involtini are wraps - here, the outside layer of food (aubergine) is wrapped around stuffing! Simple and yummy !

Goat Cheese and Spinach Involtini 

(makes 3 portions)

Involtini
1 large aubergine
Salt

Stuffing
200 g fresh spinach 

2 garlic cloves

Lemon zest from half of lemon 

150 g goats cheese

Sauce
200 g tomato sauce

50 g grated Parmesan 
3 tbsp sour cream

Seasoning 
Pepper, salt and a lot of olive oil 

Cut the aubergines lengthwise into thin slices, sprinkle generously with salt and leave it on the paper towel for 1 hour, minimize bitter taste and soften them.

Meantime heat large skillet over a medium heat. Pour 2 tbsp of olive oil and add fresh spinach and crushed garlic cloves and fry till soft. Add lemon zest. Without removing skillet from the heat transfer spinach mix  into a small bowl, and leave it on the side. 

Pour olive oil again over a skillet and place 4 aubergine slices on it. Fry them over a medium heat for around 2 minutes on each side, till nice and slightly brown.  Repeat with all slices. 

Preheat the oven 180°C. When ready, fill baking dishes with tomato sauce equally. Place spinach mixture at the end of each aubergine slice. Cut goat cheese and place it on the top of the spinach. Roll the slices up carefully and place them into a  baking dish filled with tomato sauce. Bake for around 15 minutes, sprinkle generously with grated Parmesan cheese and bake for another 15 minutes, till nice and brown on the edges.

Season with black pepper and sour cream before serving.