Eggplant Involtini
Eggplant Involtini

Ingredients

Method

  • 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
This recipe pairs perfectly with the Willunga 100 'Clarendon' Grenache 2017 from McLaren Vale, Australia.

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