Eggplant Involtini with Ricotta | Classic Italian Baked Dish
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55 min
Under an hour
Sezamo
Rulouri delicioase de vinete la cuptor umplute cu cremă fină de ricotta, parmezan și busuioc proaspăt, gratinate într-un sos aromat de roșii cu mozzarella topită. O rețetă clasică mediteraneană, reconfortantă și plină de savoare.
Preparation method
Preparing the eggplants and sauce
Preheat the oven to 200°C. Wash the eggplants and slice them lengthwise into thin slices of about 5 mm. Place the slices on a baking tray lined with baking paper, brush them lightly with 2 tablespoons of extra virgin olive oil, and sprinkle with a little sea salt. Bake for 12-15 minutes until soft and flexible.
In a small saucepan, heat 1 tablespoon of extra virgin olive oil and sauté the crushed garlic for 1 minute until fragrant. Add the canned chopped tomatoes, dried oregano, sea salt, and ground black pepper. Simmer the sauce over low heat for 10 minutes, then add half of the finely chopped fresh basil leaves.
Filling and assembling
In a bowl, mix the ricotta cheese with half of the grated Parmesan, the rest of the chopped fresh basil, a pinch of sea salt, and ground black pepper until smooth.
Chef's tip
You can prepare the rolls a day in advance and keep them covered in the refrigerator, baking them just before serving.
For an even richer texture, you can add a little blanched, well-drained spinach or toasted pine nuts to the ricotta mixture.
Ingredients
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