Grilled Eggplant Rolls with Ricotta — Involtini di Melanzane con Ricotta Basilicata
Basilicata aubergine rolls of grilled aubergine slices wrapped around a ricotta, parmigiano, and mint stuffing, nested in a fresh tomato sauce and baked until the rolls are tender and the sauce has reduced into a glossy bed.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt 560g aubergine slices with 1 tsp salt in a colander, rest 10 minutes, pat dry thoroughly. Preheat oven to 180°C. Mince 2 garlic cloves and combine with 240g drained ricotta, 40g grated parmigiano, 4 tbsp chopped mint, lemon zest, 0.5 tsp salt, and 0.5 tsp pepper until creamy. Finely chop 120g onion and slice 1 garlic clove.
Grill
Heat grill pan over medium-high heat 2 minutes until smoking. Brush aubergine slices with 4 tbsp olive oil on both sides. Grill 2–3 minutes per side until charred at edges and pliable. Transfer to plate.
Build
Heat 2 tbsp olive oil in a pan over medium heat 1 minute. Add onion, cook 5–6 minutes until soft. Add sliced garlic, cook 60 seconds. Pour in 400g passata, 0.5 tsp salt, 2 pinches sugar, and 4 basil leaves. Simmer 10–12 minutes until thickened. Tear in remaining 4 basil leaves.
Stuff
Spread two-thirds tomato sauce in a 25cm × 18cm baking dish (or use two 18cm × 12cm dishes if needed). Lay each aubergine slice flat. Place 1 heaped tbsp ricotta filling on wider end, roll firmly toward narrow end. Nest rolls seam-side down in sauce. Spoon remaining sauce over rolls.
Bake
Scatter 20g grated parmigiano evenly over rolls. Bake at 180°C for 25–30 minutes until parmigiano is golden and bubbling and rolls are heated through. Rest in dish 3 minutes.
Rest and plate
Transfer rolls to warm shallow plates, spoon sauce around, scatter torn basil leaves, drizzle 1 tsp extra virgin olive oil per serving, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.