Baked Eggplant Involtini
Silvia’s Melanzana Involtini al Forno (Eggplant Involtini baked in the oven) is reminiscent of light summer meals using the best produce of the season. A simple dish that can be enjoyed as a main meal with fresh crusty bread or antipasto platter for sharing. Serve warm or at room temperature. It is even tastier the next day.
Watch the video here to cook with Silvia
Servings: 8 - 12
Preparation: 30 minutes plus baking in the oven
INGREDIENTS
5 large eggplants, sliced 1cm thick
1 cup extra virgin olive oil
Sea salt
700g fresh ricotta cheese
500g of freshly cooked salsa di pomodoro (get Silvia’s recipe) or you could purchase a bottle that you like such as Don Antonio Sugo Di Pomodoro Al Basilico
1 cup grated pecorino pepato cheese or parmigiano reggiano
Cracked pepper
Extra virgin olive oil for drizzling
METHOD
Prepare the salsa di pomodoro in advance if making it from scratch or have your bottle ready to go on the bench
Heat up your BBQ or grill pan on your stove top
Take your eggplant slices, brush lightly with olive oil and season with sea salt. Cook the eggplant slices until charred and pliable for rolling. Put aside to cool
Meanwhile, preheat your oven to 180 degrees celsius, fan forced
Get a 30cm baking tray and, with a spoon, spread a generous layer of the salsa di pomodoro on the bottom of the tray
Get a piece of grilled eggplant and place approximately 1 tablespoon of the fresh ricotta cheese on the tip of the eggplant and roll up firmly. Place this rolled involtini with the ‘fold’ of the eggplant down in your baking tray (to hold the eggplant together whilst baking). Repeat this step until all the eggplant slices are made
To finish this dish, generously spread a layer of the salsa di pomodoro on top and sprinkle with the cheese, a drizzle of olive oil and freshly cracked pepper
Bake in the oven for approximately 20 minutes or until heated through and the cheese is melted and bubbling on the top
Serve warm or at room temperature with some fresh crusty bread