Today Taste Relax Grow Experts Music Movie Daily

Awesome

Only I can change my life, No one can do it for me. – Carol Burnett

Share

Italian cuisine

Easy

Eggplant Involtini

Chef Alessandro Serni

Chef Alessandro Serni

RATING LIKE SAVE PRINT

Eggplant Involtini

5 stars rating if you like it!

Done

close

This aromatic Eggplant Involtini is rich in flavor, refreshing and healthy. There is a kick of spice and citrus from the tomatoes that complement each other very well.

Recipe

PRE TIME: 1 hr

COOKING TIME: 1 hr

TOTAL TIME: 2 hr

2 SERVING

Ingredients:

Tomato Sauce
1 tbsp. Extra virgin olive oil
4 ea. Garlic, sliced
2 ea. Shallot, sliced
2 spring Fresh basil
6 ea. Roma tomato, cut into cubes.
1 tsp. Pepper
1 tsp. Salt
Eggplant
1 tbsp. Extra virgin olive oil
2 large Eggplant
1 tbsp. Salt
1 tsp. Pepper
Ricotta Mixture
8 oz. Ricotta cheese
1 ea. Orange zest
1 ea. Lemon zest
1 pinch Nutmeg
2 oz. Grated parmesan cheese
1 large Egg
1/4 tsp. Pepper
1/8 tsp. Salt
Assemble
1 cup Mozzarella cheese
1 Pinch Chili flakes
2 tbsp. Extra virgin olive oil
1/4 cup Cherry tomato
1/4 cup Fresh basil
1/4 tsp. Salt
1/4 tsp. Pepper

Directions:

Step 1

Step 1

1

Heat the large pot with olive oil and sauté garlic, shallot, and basil. When it stars aroma add black pepper and tomatoes.

Step 2

Step 2

2

Start cooking at medium-low heat for about 30 minutes or until de desired consistency. Season with salt and pepper to taste.

Step 3

Step 3

3

Turn the oven on at 350°F/170°C.

Step 4

Step 4

4

On a cutting board cut the eggplant ½ inch length-wise and place on the grill pan, season with olive oil, salt, and pepper.

Step 5

Step 5

5

Use a hand blender to create a smooth sauce but still with some of the tomato chunks visible. set aside.

Step 6

Step 6

6

Transfer eggplant to parchment paper on a baking sheet, baked for about 15 minutes or until nice and tender.

Step 7

Step 7

7

Spread【Tomato Sauce】over the bottom of a baking pan.

Step 8

Step 8

8

In a large mixing bowl, add 【Ricotta Mixture】and combine well.

Step 9

Step 9

9

Spread【Ricotta Mixture】onto each eggplant slice; roll up jelly-roll fashion.

Step 10

Step 10

10

Place rolls seam sides down, over sauce in the dish. Spoon remaining sauce over rolls.

Step 11

Step 11

11

Sprinkle with mozzarella cheese, chili flakes, and olive oil.

Step 12

Step 12

12

Bake at 275°F/130°C for 10-15 minutes or until bubbly.

Step 13

Step 13

13

Sprinkle with remaining basil, cherry tomatoes, chili flakes, season with salt and pepper to taste.

Step 14

Step 14

14

Enjoy!