Eggplant and Ricotta Involtini

Ingredients

• 2 ½ tablespoons Meyer lemon juice (about 1 ½ lemons)
• 1 quart whole milk
• 5 grams parsley, finely minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 medium Japanese eggplants (about 450 grams/1 pound)
• ½ cup olive oil
• + 2 more ingredients
• • 2 cloves of garlic, sliced
  • 4 sprigs of thyme

1. Before you squeeze the lemons, zest them with a Microplane, and then cover and set the zest aside. 2. Whisk the milk and lemon juice together in a medium pot. 3. Gently heat the milk to 190 F (88 C) and then turn off the heat. 4. Use a wire mesh spoon or ladle to encourage the rising curds ...

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