Editorial sample recipeItalianintermediateVegetarianHalalGluten-Free

Campanian Eggplant Involtini With Ricotta And Basil Ragù

Name: Campanian Eggplant Involtini With Ricotta And Basil Ragù
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 piece large eggplants, sliced lengthwise into 1/3-inch planks; 250 g whole milk ricotta cheese; 150 g shredded mozzarella cheese; 400 g canned crushed tomatoes; 3 clove garlic, minced; 3 tbsp extra virgin olive oil; 15 g fresh basil leaves, torn; 30 g grated parmesan cheese; 1 tsp fine sea salt

Tender roasted eggplant planks wrapped around seasoned ricotta, baked in a simple garlic and fresh basil tomato sauce.

Prep: 25 min
Cook: 30 min
Total: 55 min

Technique to learn

Vegetable Roasting for Pliability

Softening thick vegetable slices in the oven prior to filling and rolling.

Instructions

Step 1: Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
Step 2: Brush eggplant planks with 2 tablespoons olive oil, sprinkle with half the salt, and bake for 15 minutes until pliable and soft.

Step 3: Heat remaining oil and minced garlic in a small saucepan over medium heat for 1 minute. Add crushed tomatoes, half the torn basil, and remaining salt. Simmer for 10 minutes.

Step 4: In a bowl, mix ricotta cheese, half the mozzarella cheese, and half the grated parmesan cheese.

Step 5: Spread half of the tomato sauce onto the bottom of a baking dish. Place 2 tablespoons of ricotta filling onto the wide end of each eggplant plank and roll tightly. Lay seam-side down in the baking dish.

Step 6: Spoon remaining tomato sauce over the rolls, top with remaining mozzarella and parmesan cheese, and bake for 15 minutes until cheese is bubbly and golden. Garnish with fresh basil.

Cooking tips

Slicing eggplants evenly ensures consistent roasting times and easy rolling.
Letting the dish rest 5 minutes after baking makes serving cleaner.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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