Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Involtini di melanzane are an elegant vegetarian dish from the Italian south, particularly Sicily and Campania, where long, thin slices of grilled eggplant are rolled around a creamy filling of ricotta, mozzarella, Parmesan, and fresh basil, then nestled into a simple tomato sauce and baked until bubbling. The eggplant is salted and drained first to remove bitterness and excess moisture, then grilled or pan-fried until softened and pliable enough to roll without cracking. The ricotta filling is lightened with an egg and brightened with basil and a hint of nutmeg, creating a contrast of flavours and textures against the silky, slightly smoky eggplant. These rolls are beautiful presented whole from the baking dish and make a stunning centrepiece for a vegetarian dinner or a substantial starter.
Prep
30 min
Cook
30 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
285 kcal
For 4 serving(s)
Per serving
Slice the eggplants lengthwise into 5mm-thick strips. Salt generously on both sides, lay on a rack, and leave for 20 minutes to draw out moisture. Rinse and pat completely dry.
Brush the eggplant slices with olive oil on both sides and grill or pan-fry over high heat in batches for 2-3 minutes per side until softened and lightly charred. Set aside to cool.
Preheat the oven to 180°C (350°F). In a bowl, mix together the ricotta, diced mozzarella, half the Parmesan, the egg, torn basil leaves, nutmeg, salt, and pepper until well combined.
Make a simple tomato sauce: heat a splash of olive oil in a saucepan, cook the sliced garlic for 1 minute, add the passata, season, and simmer for 10 minutes.
Lay an eggplant strip flat and place a generous tablespoon of the ricotta mixture at one end. Roll up tightly and repeat with all remaining slices.
Spread half the tomato sauce across the bottom of a baking dish. Arrange the eggplant rolls seam-side down in a single layer. Pour the remaining sauce over and around them and scatter the remaining Parmesan on top.
Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden. Rest for 5 minutes before serving.
Sign in to rate this recipe.