Italian eggplant involtini
6 servings
80 minutes
Italian eggplant involtini is a true embodiment of Mediterranean gastronomy. This exquisite recipe originated in sunny Italy, where eggplant is valued for its tender texture and ability to absorb flavors. Thin slices of eggplant, first salted and fried until soft, are then transformed into elegant rolls filled with airy ricotta, fragrant thyme, and refreshing lemon zest. All of this is baked in a tomato sauce that enhances the rich flavor of the dish. The finishing touch is parmesan and cream, giving the dish creamy richness and sophistication. Involtini are perfect as a festive appetizer or light main course, complementing an Italian dinner with a glass of white wine and crispy bread.
1
Cut the eggplants into thin strips.
2
It should result in about 12 'petals'.
3
Sprinkle the petals with salt on both sides, layer them in a colander, and leave for an hour.
- Salt: to taste
4
Squeeze the liquid out of the eggplants and pat them dry with paper towels.
5
Heat 2–2.5 cm of oil in the bottom of a deep large pan or pot in the oven.
- Vegetable oil: to taste
6
Fry 3-4 slices of eggplant for 3-4 minutes.
7
Use tongs to remove them from the oil and place them in a colander or on a paper towel to absorb excess fat. Repeat with the remaining eggplants.
8
While they are frying, prepare the filling. In a bowl, mix breadcrumbs with ricotta, zest, juice, thyme, and salt.
- Breadcrumbs: 12 tablespoons
- Ricotta cheese: 250 g
- Thyme leaves: 15 g
- Lemon: 1 piece
9
Preheat the oven to 210 degrees.
10
Spread the tomato paste in a thin layer in the baking dish.
- Tomato paste: to taste
11
Place a spoonful of filling on one edge of the fried eggplant petal and roll it up.
12
Roll the remaining eggplants in the same way.
13
Place all the rolls seam side down on a plate with tomato paste.
14
Put a spoonful of cream on each.
- Cream 30% fat: 12 tablespoons
15
Bake for 20–25 minutes until the rolls darken at the edges and slightly caramelize. Before serving, sprinkle with grated cheese.
- Parmesan (Parmigiano Reggiano): 150 g
