Eggplant Involtini

by Ooooby
Eggplant Involtini


- 1 large eggplant
- 375g of ricotta
- fresh basil leaves
- 1 jar of tomato passata
- salt & pepper
- mixed herbs
- olive oil
- onion
- parmigiano cheese


1. Dice the onion and cook on a low heat with a little bit of olive oil 2. Add the passata and mixed herbs and let bubble on a low heat 3. Slice the eggplant long ways so that you have a long but thin slice of eggplant. Continue through the whole eggplant 4. Chop the basil leaves, and mix with the ricotta adding a drizzle of olive oil, salt and pepper 5. Grab the eggplant slices and put the ricotta filling in each, then roll them up and place in a baking tray. Continue until you have used all the ricotta filling. 6. If you have any remaining eggplant, chop and add to your sauce. 7. Allow the sauce to simmer for 30 mins and then pour over the eggplant involtini 8. Shave your Parmigiano cheese over the top and place in the oven at 180C for another 20-30 mins until the eggplant is soft and cooked through 9. Serve 2-3 rolls with a fresh green salad on the side. Enjoy!

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— Keith W

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