Sicilian cuisine in its purest form – vegetables, cheese and fire
Involtini di Melanzane belong to the Sicilian cucina povera – the poor cuisine – which creates dishes of great depth from a few honest ingredients. Grilled eggplant slices are coated with a creamy ricotta and herb filling, rolled up and baked in a homemade tomato sauce: The result is a dish that is both rustic and elegant. Wine with food puts the spotlight on this Sicilian specialty and shows which wine pairing best brings together the smoky roasted aromas of the grilled vegetables, the creamy richness of the ricotta and the acidity of the tomatoes in a harmonious pairing. The eggplant is one of the few vegetables that develop a meaty, almost umami-rich depth through heat – and it is precisely this depth that requires a wine with character, not just a light accompaniment. The best way to combine wine and food here is with a red wine from the Sicilian terroir itself, which speaks the language of the dish.
Ideal wine accompaniment: Nero d’Avola DOC Sicilia (Sicily, Italy)
The limestone and clay soils in south-eastern Sicily shape the Nero d’Avola into a red wine of exceptional warmth, depth of dark fruit and a velvety texture that naturally carries both the umami of the eggplant and the creaminess of the ricotta. In the glass, it glows a rich ruby red with violet reflections; on the palate, it opens with lush aromas of black cherry, plum, redcurrant, dark chocolate and a hint of Mediterranean herbs – thyme, rosemary, oregano. It is precisely this herbal spice that creates the link to the dish: The wine already carries the aromas of the Sicilian maquis and extends them beyond the sip. The tannins are ripe and soft, almost velvety – they match the creamy ricotta filling in a supple way, without overwhelming the lightness of the dish. The acidity of the Nero d’Avola DOC Sicilia is moderate and embedded, but present enough to give the tomato sauce structure and enter into a dialog with its natural acidity. A red wine that represents Sicily in the most direct and warmest way – and could hardly have a better home for this dish.
Further wine recommendations for this dish
Cerasuolo di Vittoria DOCG (Sicily, Italy)
Cerasuolo di Vittoria is the only DOCG in Sicily to unite the structured spiciness of Nero d’Avola with the fruity, fragrant freshness of Frappato – a combination that is particularly happy with eggplant dishes. Aromas of cherry, pomegranate, violet and a hint of herbs and minerality build up an elegant, multi-layered aroma. The Frappato component brings a lively freshness and accessibility that doesn’t weigh down the ricotta; the Nero d’Avola component gives the wine the depth it needs to dialog with the tomato sauce. A Cerasuolo di Vittoria DOCG is the finesse-rich, Sicilian answer to this dish.
Primitivo DOC Manduria (Apulia, Italy)
The deep, clay-rich red earth soils of Puglia make Primitivo one of the warmest, fullest-bodied red wines in Italy – and for a stew with tomato sauce, this is a welcome strength. Intense aromas of blackberry, plum, fig, dark chocolate and a hint of tobacco and vanilla build up an opulent aroma that picks up and enhances the dark fruit notes of the reduced tomato sauce. The tannins are soft and ripe; the sweetness of the fruit pleasantly tempers the acidity of the tomatoes. A Primitivo DOC Manduria alongside eggplant involtini is a sumptuous, southern Italian evening meal – generous, warm and unforgettable.
Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
The soils of Abruzzo, shaped by the Apennines and the Adriatic Sea, give Montepulciano d’Abruzzo a medium-bodied, characterful red wine with a deep color, soft tannins and an invigorating acidity that makes it the most versatile red wine accompaniment to Italian cuisine. Aromas of ripe cherries, plums, violets and a hint of spice and leather create an approachable, friendly aroma. When paired with the involtini, the acidity cuts elegantly through the ricotta and keeps the dish fresh, while the tannins give structure to the tomato sauce. Good value, reliable and expressive – an everyday wine with a backbone.
Côtes du Rhône AOC rouge (Rhône, France)
The slate and limestone soils of the southern Rhône Valley produce a red wine with a velvety, spicy character in the Grenache-dominated cuvée, which offers an elegant southern French counterpart to Mediterranean vegetable dishes. Aromas of ripe cherries, strawberry, thyme, lavender and a hint of garrigue – that wild southern French herb landscape – create a connection to the dish that goes beyond the mere red wine-tomato logic. The herbal spice of the garrigue enters into a dialog with the oregano in the tomato sauce and the basil in the ricotta filling. A southern French take on a Sicilian dish – the connection is closer than you might initially think.
Barbera d’Asti DOCG (Piedmont, Italy)
The limestone and clay marl soils of the Monferrato hills give the Barbera a pronounced, almost vibrant acidity combined with a deep fruitiness – a combination that is particularly happy for dishes with tomato sauce, because the wine and the dish speak the same acidity. Aromas of cherry, blackberry, plum, violet and a hint of herbs and elderberry build up a lively, expressive aroma. The Barbera d’Asti DOCG has little tannin – this makes it a particularly accessible, direct companion for the creamy ricotta in the filling. Piedmontese elegance for a Sicilian dish: a beautiful excursion through the tip of the boot.
Discover more summer wine and food pairings in our summer and wine category.
The recipe:
Grilled eggplant involtini with ricotta and tomato sauce
Cooking utensils
- 1 Grill pan or outdoor grill baking dish (approx. 25 × 20 cm)
- 1 Small pot for the tomato sauce
- 1 Brush (for oiling)
- 1 Sharp knife and chopping board
- 1 Grater for Parmigiano
- 1 Spatula or tongs for turning
Ingredients
FOR THE EGGPLANTS:
- 2 large eggplants approx. 700 g total, cut lengthwise into 0.5 cm thick slices
- 3 Tbsp extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
FOR THE RICOTTA FILLING:
- 250 g Ricotta well drained
- 50 g Parmigiano Reggiano Freshly grated
- 1 Egg Size M
- 1 large handful of fresh basil finely chopped
- Zest of ½ untreated lemon
- Salt Pepper and freshly grated nutmeg to taste
FOR THE TOMATO SAUCE:
- 400 g Canned tomatoes Pelati, coarsely crushed
- 2 Garlic cloves finely chopped
- 3 Tbsp extra virgin olive oil
- 1 tsp sugar
- Fresh oregano or thyme
- Salt and pepper
FOR GRATINATING:
- 50 g Parmigiano Reggiano Freshly grated
- Fresh basil for garnish
Preparation
PREPARATION:
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill on the barbecue or in a grill pan over a high heat for 2-3 minutes on each side until the slices are toasted and soft.
- Leave to cool on a wire rack or kitchen paper.
- Preheat the oven to 180 °C fan oven.
COOKING STEPS:
- To make the tomato sauce, sauté the garlic in olive oil over a medium heat for 1 minute.
- Add the canned tomatoes, sugar, herbs, salt and pepper.
- Simmer for 15 minutes over a low heat.
- For the filling, mix the ricotta, Parmigiano, egg, basil, lemon zest, salt, pepper and nutmeg well.
- Place a spoonful of ricotta filling on the wide end of each eggplant slice.
- Roll up the slice from bottom to top and place in the baking tin with the seam facing downwards.
- Pour the tomato sauce onto the base of the baking dish.
- Place the involtini in the sauce.
- Spoon the remaining tomato sauce over the involtini.
- Sprinkle with grated Parmigiano.
DIRECTIONS:
- Bake in the preheated oven for 20-25 minutes until the cheese is golden and the edges of the sauce are slightly caramelized.
- Serve directly from the mold on deep plates.
- Pour the sauce generously over the involtini.
- Finish with fresh basil leaves and a thread of olive oil.
SUPPLEMENTS:
- Toasted ciabatta or flatbread
- Green salad with red wine vinegar vinaigrette
- Roasted zucchinis with herbs
