Italian · intermediate
Campanian Eggplant Involtini With Ricotta And Basil Ragù
Tender roasted eggplant planks wrapped around seasoned ricotta, baked in a simple garlic and fresh basil tomato sauce.
- PREP TIME
- 25 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
- 02
Brush eggplant planks with 2 tablespoons olive oil, sprinkle with half the salt, and bake for 15 minutes until pliable and soft.
- 03
Heat remaining oil and minced garlic in a small saucepan over medium heat for 1 minute. Add crushed tomatoes, half the torn basil, and remaining salt. Simmer for 10 minutes.
- 04
In a bowl, mix ricotta cheese, half the mozzarella cheese, and half the grated parmesan cheese.
- 05
Spread half of the tomato sauce onto the bottom of a baking dish. Place 2 tablespoons of ricotta filling onto the wide end of each eggplant plank and roll tightly. Lay seam-side down in the baking dish.
- 06
Spoon remaining tomato sauce over the rolls, top with remaining mozzarella and parmesan cheese, and bake for 15 minutes until cheese is bubbly and golden. Garnish with fresh basil.
A LITTLE KITCHEN KNOW-HOW
Vegetable Roasting for Pliability
Softening thick vegetable slices in the oven prior to filling and rolling.
Notes from the kitchen
- Slicing eggplants evenly ensures consistent roasting times and easy rolling.
- Letting the dish rest 5 minutes after baking makes serving cleaner.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
