Involtini di melanzane

from the Canberra Times Food & Wine supplement on 3/12/08

Involtini di melanzane

serves 4-5 as a main, makes 16 rolls

salsa di pomodoro
3 medium/large eggplants
extra virgin olive oil as needed
1 bunch basil
cheese filling:
250g fresh ricotta, drained
1 free-range egg
sea salt & freshly ground pepper
110g fresh cows milk mozzarella, cut into cubes
1/2 cup (65g) freshly grated parmesan
2-3 tbs toasted pine nuts (optional)

  1. to make the filling set aside 2 tabs of parmesan. lightly beat egg and mix in ricotta and seasoning. add mozzarella, remaining parmesan and pine nuts. keep in fridge til needed.
  2. use long serrated knife to cut eggplants lengthways into slices 6mm thick. cut slices from the centre section of eggplants - you should get 5-6 slices from each (use leftover for another recipe)
  3. sprinkle slices with salt and leave to drain on rack for an hour. rinse off salt and squeeze dry between teatowels.
  4. brush lightly on both sides with olive oil, grill both sides (can also fry or bake)
  5. to assemble brush a large shallow oven proof dish with olive oil. preheat oven to 180'c
  6. lay slices on bench with narrow end closest to you. cut several basil leaves into shreds and sprinkle over slices. spoon a tab of cheese filling onto each at the narrow end. roll slices up around the filling and place seam side down in the dish
  7. spoon tomato sauce over rolls and sprinkle on reserved parmesan. bake in oven until hot, about 30 mins.
  8. leave to rest 10 mins before serving. drizzle with olive oil and scatter with basil leaves. serve warm or at room temp with italian bread and a salad
Salsa di Pomodoro - Tomato Sauce
2 tabs extra-virgin olive oil
1 onion, chopped
1-2 cloves garlic, chopped
750g rice tomatoes, peeled & seeded, or 2 tins tomatoes including juice, or combination
pinch chilli flakes
1/2 tspn sugar
splash red wine vinegar (optional)
handful basil leaves

  1. add a little tomato paste if fresh tomatoes aren't at their best.
  2. roughly chop tomatoes.
  3. heat oil with onion & pinch salt
  4. cover and cook gently for 10 mins, add garlic after 5 mins
  5. increase heat and add tomatoes, chilli flakes, sugar, vinegar & pepper, cook for a few minutes
  6. turn heat down and simmer, partly covered, for about 30 mins
  7. stir occasionally, adding water if necessary
  8. sauce is ready when it thickens and oil separates
  9. puree with hand blender or food processor *
  10. slice basil leaves & add

* this recipe is just made for a thermomix ;)


The Crone at Wits End said...

hehehe, so you made your 'fresh' ricotta and mozzarella yourself then ;)

brazen's crafts said...

no not me!
perhaps the lady who wrote the recipe might have though lol