🍆 Eggplant Involtini (Involtini di Melanzane)

Name: Eggplant Involtini (Involtini di Melanzane)
Total time: 60 min
Yield: 4
Cuisine: Italy · Southern Italy
Ingredients: 2 large eggplants, sliced lengthwise 5 mm thick; 250 g ricotta; 40 g parmesan, grated; 500 g tomato passata; 1 garlic clove; 1 small bunch basil; 2 tbsp olive oil; Salt and pepper

Origin: Italy · Southern Italy

300kcal

per serving · 250 g

120kcal

per 100 g

15 gProtein6 g / 100 g

18 gFat7 g / 100 g

18 gCarbs7 g / 100 g

Involtini di melanzane are thin slices of grilled or roasted eggplant rolled around a creamy filling of ricotta, grated parmesan and fresh basil, then baked in tomato sauce. The eggplant turns silky, the filling soft and savoury, and the sauce bubbles around the rolls. They are served hot or warm as a vegetarian main or a side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not veganbecause of: ricotta, parmesan

Contains dairybecause of: ricotta, parmesan

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

eggplantricottaparmesantomatobasil

Recipe

4 servings60 min

Ingredients

2 large eggplants, sliced lengthwise 5 mm thick
250 g ricotta
40 g parmesan, grated
500 g tomato passata
1 garlic clove
1 small bunch basil
2 tbsp olive oil
Salt and pepper

Method

Brush the eggplant slices lightly with oil, season and grill or roast at 200 °C until soft and golden.
Simmer the passata with garlic, a little salt and a few basil leaves for 10 minutes.
Mix ricotta with most of the parmesan, chopped basil and pepper.
Place a spoonful of filling at one end of each slice and roll up.
Spread some sauce in a baking dish, arrange the rolls seam-side down, cover with remaining sauce and parmesan.
Bake at 190 °C for 20–25 minutes.

How to make it lighter

Grill or roast the eggplant instead of frying it; fried eggplant soaks up a lot of oil.
Brush the oil on rather than pouring it: 1 tbsp oil ≈ 120 kcal.
Use less parmesan on top and more basil and tomato for flavour.

History

Eggplant rolls belong to the cooking of southern Italy, where eggplant is a summer staple. Today they are a popular home and trattoria dish across Italy.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →