Involtini di Melanzane (Aubergine Rolls Stuffed with Ricotta)
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Ingredients
- 2 aubergines
- 30 ml olive oil
- 250 g ricotta
- 40 g parmesan, grated
- 15 g fresh basil leaves
- 400 g passata
- 100 g mozzarella, grated
Nutrition (per serving)
- Calories
- 337 kcal
- Protein
- 19.5 g
- Carbohydrate
- 10.9 g
- of which sugars
- 9.7 g
- Fat
- 22.6 g
- of which saturates
- 10.8 g
- Fibre
- 5.2 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Slice the aubergines lengthways into long, thin slices, brush with the olive oil, season, and roast on baking trays for 15 minutes until softened and lightly golden.
- 2
Mix the ricotta, parmesan and most of the basil together and season.
- 3
Spoon a little of the ricotta mixture onto one end of each aubergine slice and roll up.
- 4
Spread half the passata over the base of a baking dish, arrange the rolls on top, pour over the remaining passata, and scatter with the mozzarella.
- 5
Bake for 20-25 minutes until bubbling and golden.
- 6
Scatter with the remaining basil to serve.
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