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Mediterranean Eggplant Involtini with Ricotta | Baked
(0)
45 min
Under an hour
Knuspr-Küche
Fein gerollte, zarte Auberginenscheiben gefüllt mit cremigem Ricotta und frischem Basilikum, überbacken in aromatischer Tomatensauce mit zart schmelzendem Mozzarella. Ein herrlich leichtes mediterranes Ofengericht für jeden Tag.
Preparation method
Preparation & searing the eggplants
Preheat the oven to 200 °C top/bottom heat. Wash the eggplants, trim the ends, and slice lengthwise into about 5 mm thin slices. Lightly sprinkle the slices with fine table salt and let them sit for 5 minutes, then pat dry.
In a grill pan or on a baking sheet lined with baking paper, sear or bake the eggplant slices with 2 tbsp extra virgin olive oil on both sides for about 3-4 minutes until soft and pliable.
Preparing the filling & tomato sauce
Finely chop the garlic cloves. In a baking dish, mix the strained tomatoes with the chopped garlic, 1 tbsp extra virgin olive oil, 1 pinch of ground pepper, and a little fine table salt, then spread evenly over the bottom.
Chef's tip
Preparation tip: The eggplant involtini can easily be prepared a few hours in advance and kept covered in the refrigerator until ready to bake.
Variation idea: For even more Mediterranean flavor, you can fold finely chopped sun-dried tomatoes or toasted pine nuts into the ricotta cream.
35 min
Under an hour
