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Eggplant involtini with roasted roma tomatoes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Grilled eggplant rolls filled with rich ricotta - a show-stopping side dish.
Ingredients:
  • 2 large eggplants
  • 80ml (1/3 cup) olive oil
  • 500g fresh ricotta
  • 40g (1/2 cup) finely grated parmesan
  • 1 egg, lightly whisked
  • 45g (1/4 cup) pine nuts, toasted
  • 40.00 ml chopped fresh continental parsley
  • 88.80 gm tomato paste
  • 1 garlic clove, crushed
  • 20.00 gm water
  • 1/2 bunch rocket
  • 500g roma tomatoes, halved
  • Olive oil spray
  • Lemon wedges, to serves
Instructions:
  • Heat up the chargrill or barbecue to medium-high. Slice eggplants lengthways into 6mm-thick pieces. Brush with oil on both sides. Grill a quarter of the eggplant for 2 minutes per side until golden and tender. Place on a plate with paper towel. Repeat with the rest of the eggplant in 3 more batches.
  • Mix the ricotta, parmesan, and egg until smooth in a large bowl. Add pine nuts and parsley and mix well. In a separate small bowl, combine tomato paste, garlic, and water. Spread 1/2 teaspoon of the tomato paste mixture on one slice of eggplant. Top with 1 tablespoon of the ricotta mixture and a rocket leaf, ensuring it fits. Roll up the eggplant slice to enclose the fillings. Place the roll seam side down in a lightly greased baking dish. Repeat the process with the remaining eggplant slices, tomato paste mixture, ricotta mixture, and rocket leaves.
  • Preheat the oven to 200ºC. Line a baking tray with non-stick baking paper. Arrange the tomatoes cut-side up on the tray, then spray them with oil and season with salt and pepper. Place the tray on the top rack of the oven and bake for 20-25 minutes until the tomato is soft. In a separate tray, place the involtini on the rack below so both dishes can bake simultaneously. Once done, transfer the roasted tomato and involtini to a serving platter.

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