Name: Eggplant involtini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 eggplant, cut lengthways into 5mm-thick slices; 2 tablespoon olive oil; 400 gram fresh ricotta; 1/2 cup grated parmesan, plus extra to serve; 1 egg, lightly beaten; 1 clove garlic, crushed; 1 long red chilli, seeded, finely chopped; 12 large basil leaves; 500 millilitre tomato passata; 1/4 cup dried breadcrumbs

Eggplant involtini

Serves 4

Prep

25M

Cook

30M

Total

55M

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Ingredients

2 eggplant, cut lengthways into 5mm-thick slices

2 tablespoon olive oil

400 gram fresh ricotta

1/2 cup grated parmesan, plus extra to serve

1 egg, lightly beaten

1 clove garlic, crushed

1 long red chilli, seeded, finely chopped

12 large basil leaves

500 millilitre tomato passata

1/4 cup dried breadcrumbs

Method

1.Preheat oven to 180°C and a chargrill pan on high. Brush eggplant slices with a little oil. Grill, in batches, for 1-2 minutes each side.

2.In a bowl, combine cheeses, egg, garlic and chilli. Season to taste. Place 1 tablespoon of mixture across one short end of each eggplant slice. Top with a basil leaf and roll up to enclose.

3.Spread half of passata over base of a large, shallow baking dish. Arrange rolls in dish, seam sides down. Pour over remaining passata. Sprinkle with breadcrumbs.

4.Bake for 20-25 minutes, or until tender. Sprinkle with extra parmesan to serve.

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Ingredients

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