Involtini di Melanzane
Grilled aubergine rolls, filled with ricotta, basil and pine nuts, then baked gently in a simple tomato sauce.
Total time
60 min
Prep
30 min
Cook
30 min
Difficulty
medium
Cuisine
Italian
vegetariangluten-free
Ingredients
2 largeaubergines, sliced lengthways 5mm
400gricotta
50gpine nuts, toasted
1 handfulfresh basil, chopped
50gparmesan, grated
400gpassata
2 clovesgarlic, minced
3 tbspolive oil
Instructions
1
Brush aubergine slices with olive oil, grill until tender and lightly charred.
2
Mix ricotta with pine nuts, basil, and half the parmesan, season well.
3
Place a spoonful of ricotta mix at one end of each aubergine slice and roll up.
4
Heat garlic in olive oil, add passata and simmer 10 minutes, season.
5
Spread half the sauce in a baking dish, arrange rolls seam side down.
6
Spoon remaining sauce over rolls, scatter with remaining parmesan.
7
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.
Calories
462
Protein
20.3g
Fat
35.9g
Carbs
19.3g
Fiber
7.3g
Sodium
281mg
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