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.
