Eggplant Involtini
Eggplant Involtini



  • 2 eggplants, thinly sliced
  • 1 tbsp olive oil
  • 150g ricotta
  • 150g chopped mozzarella
  • 1 egg yolk
  • 3 tbsp grated parmesan
  • 100g piquillo peppers or similar, chopped
  • Small bunch of shredded basil
  • 3 tbsp passata
  • Salt and pepper
  • Preheat the oven to 180C. Toss the eggplant slices in the olive oil, season well, and griddle for 2 mins on each side or until golden and tender. Mix the ricotta, mozzarella, egg yolk, and half the parmesan in a bowl, then stir in the piquillos and basil. Season well.
  • Lay the eggplant strips on a work surface, spread 1 tsp of passata onto each. Put a dessert spoon of cheese mix on one end, and roll up the eggplant. Place all of the eggplant rolls into a baking dish, sprinkle with the rest of the parmesan, and bake for 15 mins. Serve piping hot.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box