Italian · Dinner
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.
$$
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
385Calories
18gProtein
22gFat
28gCarbs
8gSugar
6gFiber
680mgSodium
35mgChol
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Instructions
1
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, 0.25 tsp salt, and 0.25 tsp pepper until creamy. Finely chop 120g onion and slice 1 garlic clove.
2
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 to 3 minutes per side until charred at edges and pliable. Transfer to plate.
3
Build
Heat 2 tbsp olive oil in a large pan over medium heat 1 minute. Add onion, cook 5 to 6 minutes until soft. Add sliced garlic, cook 60 seconds. Pour in 400g passata, 0.5 tsp salt, 0.5 tsp sugar, and 4 basil leaves. Simmer 10 to 12 minutes until thickened. Tear in remaining 4 basil leaves.
4
Stuff
Spread two-thirds tomato sauce in a 23cm × 15cm baking dish. 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.
5
Bake
Scatter 20g grated parmigiano evenly over rolls. Bake at 180°C for 25 to 28 minutes until parmigiano is golden and bubbling and rolls are heated through. Rest in dish 3 minutes.
6
Rest and plate
Transfer rolls to warm shallow plates, spoon sauce around, scatter torn basil leaves, drizzle 1 tsp extra virgin olive oil per plate, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) eggplant
- 1 tsp fine sea salt
- 4 tbsp extra virgin olive oil
- 240g (8.5 oz) sheep's milk ricotta
- 40g (1.4 oz) Parmigiano Reggiano
- 2 garlic cloves
- 4 tbsp fresh mint leaves
- 1 lemon
- 0.5 tsp black pepper
- 400g (14.1 oz) tomato passata
- 120g (4.2 oz) yellow onion
- 16 fresh basil leaves
- 0.5 tsp caster sugar
- 20g (0.7 oz) Parmigiano Reggiano
- 2 tsp extra virgin olive oil