Italian eggplant involtini (rolls)

4 servings

40 minutes

Italian eggplant involtini is a true embodiment of Mediterranean cuisine, combining the tenderness of vegetables with the creamy texture of ricotta and the aroma of thyme. This recipe originates from sunny Italy, where eggplants have long been an integral part of local cuisine. Fried to a golden crust, they become the perfect frame for a rich filling that blends creamy cheese, a bright lemon note, and tangy parmesan. Baked in tomato sauce, the rolls acquire a rich flavor, while light caramelization adds special depth. This dish is perfect for both a cozy family dinner and a festive table, delighting with its sophistication and harmonious combination of textures.

Energy value per serving

• Calories: 381.8
• Proteins: 21.3g
• Fats: 29.1g
• Carbohydrates: 8.4g

Ingredients

• Eggplants: 1 pc
• Salt: pinch
• Olive oil: 2 tbsp
• Tomato paste: 4 tbsp
• Grated Parmesan cheese: 150 g
• Breadcrumbs: to taste
• Ricotta cheese: 250 g
• Lemon zest: to taste
• Lemon juice: to taste
• Thyme leaves: 5 g

Cooking steps

1. Slice the eggplants into thin strips. You should get about 12 'petals'. Sprinkle salt on both sides, layer them in a colander, and let them sit for an hour.

   Required ingredients:

   • Eggplants: 1 piece
   • Salt:  pinch

2. Squeeze the liquid from the eggplants and pat them dry with paper towels. Heat 2–2.5 cm of oil in a deep large skillet or pot in the oven. Fry 3–4 eggplant slices for 3–4 minutes.

   Required ingredients:

   • Eggplants: 1 piece
   • Olive oil: 2 tablespoons

3. Use tongs to remove them from the oil and place them in a colander or on a paper towel to remove excess fat. Repeat with the remaining eggplants.

   Required ingredients:

   • Eggplants: 1 piece

4. While they are frying, prepare the filling. In a bowl, mix breadcrumbs with ricotta, zest, juice, thyme, and salt.

   Required ingredients:

   • Breadcrumbs:  to taste
   • Ricotta cheese: 250 g
   • Lemon zest:  to taste
   • Lemon juice:  to taste
   • Thyme leaves: 5 g
   • Salt:  pinch

5. Preheat the oven to 210 degrees. Spread tomato paste in a thin layer in a baking dish. Place a spoonful of filling on one edge of the fried eggplant, roll it up. Roll the remaining eggplants in the same way.

   Required ingredients:

   • Tomato paste: 4 tablespoons
   • Eggplants: 1 piece

6. Place all the rolls seam side down on the plate with tomato paste. Top each with a spoonful of cream.

   Required ingredients:

   • Tomato paste: 4 tablespoons
   • Eggplants: 1 piece
   • Grated Parmesan cheese: 150 g

7. Bake for 20-25 minutes until the rolls darken at the edges and slightly caramelize. Before serving, sprinkle with grated cheese.

   Required ingredients:

   • Grated Parmesan cheese: 150 g