Grilled aubergine/eggplant meets rich tomato sauce and creamy ricotta in this classic Italian antipasti. The word Involtini translates to "little bundles" in Italian, which perfectly describes the rolled-up nature of this dish. This recipe is gluten free, nut free and vegetarian.
Serves Four
2 aubergines/eggplants, thinly sliced
1 tbsp olive oil
150g/5½oz ricotta cheese
150g/5½oz mozzarella cheese, chopped
1 free-range egg yolk
3 tbsp vegetarian Italian-style hard cheese, grated
100g/3½oz piquillo peppers, roughly chopped
small bunch fresh basil, leaves picked and shredded
3 tbsp ready-made tomato sauce or passata
salt and freshly ground black pepper
2 aubergines/eggplants, thinly sliced
1 tbsp olive oil
150g/5½oz ricotta cheese
150g/5½oz mozzarella cheese, chopped
1 free-range egg yolk
3 tbsp vegetarian Italian-style hard cheese, grated
100g/3½oz piquillo peppers, roughly chopped
small bunch fresh basil, leaves picked and shredded
3 tbsp ready-made tomato sauce or passata
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine/eggplant slices with the olive oil and season well.
2. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.
3. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.
4. Lay the aubergine/eggplant strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine.
5. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve.
1. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine/eggplant slices with the olive oil and season well.
2. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.
3. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.
4. Lay the aubergine/eggplant strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine.
5. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve.
From recipe idea seen here
Piquillo Pepper
For a chili pepper that most will only ever see coming out of a jar, the Spanish piquillo pepper (a.k.a. the little beak pepper) packs a real surprising and delicious flavour. They’re sweet peppers with modest heat – near imperceptible – with both smoky and tart undertones. Once experienced, piquillo peppers soon become a kitchen staple – perfect for puréeing into sauces, slicing for sandwiches, and stuffing with cheeses and meats. Look for them jarred in the gourmet food or international sections of your local grocer. More to read here
~ Some beautiful flowers to brighten your day ~
All the best Jan
42 comments:
This does look amazing, Jan!
Looks tasty Jan, and lovely flowers.
Tina
Yummy
Gracias por la receta. te mando un beso.
Jan, I have already copied and pasted the recipe because I am a lover of eggplant! My husband has learned to enjoy it as well. :) I will have to look for the peppers though before I give the recipe a try. I will probably need to order them from Amazon. Thank you for another wonderful recipe! I'm especially thankful that it's gluten free!
Ohhh you are grabbing at my heart strings with this recipe. I have eggplant in the garden and this will be the way I make it. Thanks so much.
I love eggplant and this looks AMAZING! Thanks for sharing! YUM!
This one needs to be tried! Thank you!
It looks really good
LOVE this one. I make this with zukes too. Got a KitchenAid Veggie Sheeter and it makes sheets of veggies and they roll so nicely. So fun. Happy Weekend.
That sounds good - and I will keep my eye out for those peppers.
It's definitely something very delicious, I'll try it with eggplant but I'll replace the cheese with Greek feta!! Have a nice weekend!
I'm ready to try this recipe. It's slightly different from mine.
That does look very nice, Jan.
Thanks for the delicious recipe!!!
hugs Elke
Very appetising. Aubergine is such a lovely vegetable.
That looks very yummy!
Las berenjenas me encanta . Es un buen aliciente para esa buena receta.
Feliz fin de semana.
...a great way to enjoy eggplant.
I have never seen eggplant used this way. It looks delicious. Happy weekend Jan.
That's a good gluten free dish, which is typical of summer. In addition, we can make it with in season veggies (aubergine and tomatoes). This dish is mostly made in South Italy. Great recipe, Jan!
Have a nice weekend,
Giorgio
That looks very tasty!
Hello, Jan
This recipe looks and sounds delicious.
I will be bookmarking this page to save the recipe.
Thanks for sharing. Happy weekend to you!
This is a wonderful low carb lasagna. Looks delicious.
This looks so good - CJ
Looks good. I make eggplant parmasan. So many ways you can fix eggplant. Grew up having it as my dad had a garden with lots of vegetables.
That must be delicious, and it's something for everyone, even with food restrictions out of necessity.
Happy weekend.
Best regards.
Must try this, thank you so much Jenn. Happy weekend to you :)
Oh, does that ever look good!
To Jan, on Your Involtini Inspiration …
In your kitchen, wisdom stirs,
Beyond the fog of faulty cures.
With aubergine in smoky grace,
You craft a dish time won’t erase.
No sugar spike, no gluten snare,
Just honest food prepared with care.
A "little bundle" baked with love,
Low carb peace from skies above.
Ricotta dreams and peppers sweet,
A healing plate that can’t be beat.
And through it all, your guiding light,
Turns black op shadows into sight.
So here’s to truth, to herbs and zest,
To helping others eat their best.
Grazie, Jan, for what you do—
Your blog brings health and flavor too!
John 😊👌
I have to be honest - eggplant is not my favorite!
Oh I would eat this, it wounds great.
GOOGLE TRANSLATE
J.P. Alexander
Gracias por la receta. te mando un beso.
Thanks for the recipe. I send you a kiss.
VENTANA DE FOTO
Las berenjenas me encanta . Es un buen aliciente para esa buena receta.
Feliz fin de semana.
I love eggplant. It's a great addition to that good recipe.
Happy weekend.
THANK YOU
My thanks to you all for your sharing your thoughts and comments
A SPECIAL THANK YOU
to John for the wonderful poem
Wishing everyone a happy weekend.
All the best Jan
The eggplant roll-ups are delicious. Sometimes I prepare them with zucchinis. Regards, Jan
A delicious looking dish, Jan. Thank you for sharing your flowers with us. Have a good weekend.
That looks and sounds delicious.
I do love aubergines :-D I am sure I could make this dairy-free fairly easily. Aubergines really are so tasty :-D
It looks delicious.
Oooh, that looks so very yummy!
Yummy! ~ Always enjoy Italian food ~ thanks, ~ hugs,
Wishing you good health, laughter and love in your days,
A ShutterBug Explores ~ clm
aka (A Creative Harbor)
Oh that does sound interesting!
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