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Grilled eggplant involtini with ricotta in tomato sauce, deep ceramic plate, warm evening light, Sicilian trattoria

Grilled eggplant involtini with ricotta and tomato sauce

Sicilian eggplant involtini: grilled eggplant slices with a creamy filling of ricotta, basil and Parmigiano, rolled up and baked in homemade pomodoro sauce. Rustic cucina povera with great taste - ideally accompanied by a Nero d'Avola DOC Sicilia.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Main course, Vegetarian
Cuisine Italian, Sicilian
Servings 2 Servings
Calories 480 kcal

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

Nutritional values per portion

Calories: 480kcalCarbohydrates: 22gProtein: 28gFat: 31g
Keyword Eggplant Involtini, Melanzane Involtini, Nero d'Avola, Ricotta eggplant, Sicilian recipe, Vegetarian main course, Wine accompaniment Aubergine, Wine with food
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