Eggplant Involtini (Involtini di Melanzane)
by Jay Wadams
Eggplant Involtini or Involtini di melanzane is a classic Italian dish. Meltingly soft eggplant is rolled and stuffed with herby ricotta and baked in a rich tomato sauce. Topped with gooey melted mozzarella, this vegetarian dish is perfect for summer.
Ingredients
- 2 large eggplants / aubergines
- 3 Tbsp olive oil
for the sauce:
- 2 Tbsp butter
- 1 large red onion diced
- 2 cloves garlic diced
- 1 Tbsp tomato paste
- 400 g can of whole tomatoes
- 100 ml red wine
- 1 tsp sea salt
- 1 tsp dried oregano
- ½ tsp chilli flakes
- ½ tsp sugar
- 2 bay leaves crumbled if dried
for the filling:
- 125 g baby spinach leaves
- 250 g ricotta drained
- 50 g Parmesan cheese grated
- zest of half a lemon
- pinch of nutmeg
- sea salt and black pepper
to serve:
- 1 ball fresh mozzarella drained
- 2 Tbsp pine nuts optional
- small bunch of fresh basil
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4 and line an oven tray with baking paper (see notes).
- COOK THE EGGPLANTS: Cut the eggplants lengthways into 12 slices, approximately 1cm / ¼ in. each. Lay on the prepared oven tray and brush with olive oil. Cook in the preheated oven for 20 minutes until soft. Set aside to cool.
- SAUTÉ THE ONION AND GARLIC: Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion gently for 4 minutes. Add the garlic and tomato paste and cook a further minute.
- MAKE THE SAUCE: Use a pair of scissors to chop the tomatoes in the can, then add to the saucepan with half a can of water. Add all other sauce ingredients and simmer for 10 minutes, stirring occasionally.
- BLANCH THE SPINACH: Place the spinach in a heatproof bowl and pour over boiling water. Allow to stand for 30 seconds, then drain and refresh under cold water. Use your hands to squeeze out as much liquid as possible, then chop finely. Squeeze again after chopping.
- MAKE THE FILLING: Stir together the spinach and all other filling ingredients until smooth. Season to taste with sea salt and pepper.
- ROLL THE EGGPLANT: Spread half of the tomato sauce over the base of an ovenproof casserole dish. Add a tablespoon of filling to each eggplant slice near the base Roll up loosely, placing each into the casserole dish as you go.
- BAKE: Top the eggplant rolls (involtini) with the remaining sauce, then tear the mozzarella into small pieces and scatter over the top. Bake in the preheated oven for 30 minutes, until bubbling and piping hot.
- SERVE: If using, gently toast the pine nuts in a dry pan and set them aside. When the involtini are cooked, scatter over the pine nuts and fresh basil and serve with soft white bread.
WINE RECOMMENDATION: A medium-dry red wine like Chianti / Sangiovese is delicious with Eggplant Involtini, with this combination you’ll almost be able to feel the Tuscan sunshine!
Notes
Depending on the size of your oven, you may find you need to bake the eggplant on two trays. Check to ensure the eggplant is lovely and tender before you remove it from the oven.
Garlic lovers! (I'm looking at those of you in the U.S!) You can go right ahead and use as much garlic as you like in this dish (you were going to anyway right?)
Nutrition
Serving: 1 plate | Calories: 644kcal | Carbohydrates: 31g | Protein: 30g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1443mg | Potassium: 1269mg | Fiber: 10g | Sugar: 16g | Vitamin A: 4276IU | Vitamin C: 26mg | Calcium: 665mg | Iron: 4mg