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Involtini di Melanzane
Grilled aubergine rolls, filled with ricotta, basil and pine nuts, then baked gently in a simple tomato sauce.
Ingredients
Instructions
Brush aubergine slices with olive oil, grill until tender and lightly charred.
Mix ricotta with pine nuts, basil, and half the parmesan, season well.
Place a spoonful of ricotta mix at one end of each aubergine slice and roll up.
Heat garlic in olive oil, add passata and simmer 10 minutes, season.
Spread half the sauce in a baking dish, arrange rolls seam side down.
Spoon remaining sauce over rolls, scatter with remaining parmesan.
Bake at 180C for 20 minutes until bubbling and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
