Eggplant Ricotta Involtini

This simple eggplant ricotta involitini recipe will blow your mind. It's not only meatless, it even has tons of yummy creamy cheese in it.

Ingredients

Ingredients
Servings:
Eggplant
Ricotta Filling
g
Ricotta Cheese
g
Cream Cheese
Garlic Clove
Fresh Basil Leaves
Handful Fresh Parsley
Salt & Pepper to taste
Olive Oil
Tomato Sauce
Purple Onion
Garlic Clove
g
Chopped Tomatoes
use canned tomatoes
Salt & Pepper to taste
Topping
g
Mozzarella Cheese
grated
Fresh Basil Leaves

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200ºC. Heat up a grilling pan over medium high heat.
  2. Slice the eggplants lengthwise. Prepare the grilling pan and brush each eggplant slice with olive oil and place them on a very hot pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the slices are grilled.
  3. To prepare the tomato sauce, heat up olive oil in ovenproof pan and cook chopped onion and garlic until soft. Add the tomatoes and seasonings. Let it simmer for 10 minutes.
  4. In the meantime, in a bowl, combine all the ingredients for the ricotta filling and mix well.
  5. If everything is ready, you can make involtini.
  6. Place a tablespoon ricotta filling onto a slice of eggplant and roll up. Place in the tomato sauce (in oven proof pan) and continue with all slices.
  7. Top the involitinis with grated mozzarella cheese and place the pan in the oven.
  8. Bake for 10-15 minutes until golden brown. Remove from the oven, top with fresh basil and serve.

Preparing In The Kitchen
  1. Preheat the oven to 200ºC. Heat up a grilling pan over medium high heat.
  2. Slice the eggplants lengthwise. Prepare the grilling pan and brush each eggplant slice with olive oil and place them on a very hot pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the slices are grilled.
  3. To prepare the tomato sauce, heat up olive oil in ovenproof pan and cook chopped onion and garlic until soft. Add the tomatoes and seasonings. Let it simmer for 10 minutes.
  4. In the meantime, in a bowl, combine all the ingredients for the ricotta filling and mix well.
  5. If everything is ready, you can make involtini.
  6. Place a tablespoon ricotta filling onto a slice of eggplant and roll up. Place in the tomato sauce (in oven proof pan) and continue with all slices.
  7. Top the involitinis with grated mozzarella cheese and place the pan in the oven.
  8. Bake for 10-15 minutes until golden brown. Remove from the oven, top with fresh basil and serve.

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