Eggplant Involtini
prep time: 20 MINS
cooking time: 25 mins
Recipe: made by mandy
ingredients
2 large eggplants, or 3 small
Extra virgin olive oil
Salt and pepper, to taste
250g frozen spinach
500g ricotta
1 egg
2 tbsp grated parmesan, divided
Zest of ½ lemon
Pinch of freshly grated nutmeg (optional)
Fresh basil leaves, plus extra for garnish
500g pasta sauce
1 Jar of Bippi’s Italian Bomba Spicy Spread
100g fresh mozzarella, torn
METHOD
Preheat the oven to 200°C and line two baking trays with parchment paper. Slice the eggplants lengthwise into 0.5-1cm thin pieces and transfer to the lined baking trays. Brush both sides with olive oil and season with salt. Bake for 10 minutes on each side, or until soft and golden. Remove from the oven and set aside to cool.
Meanwhile, defrost the spinach and wrap it in a paper towel to squeeze out excess liquid. Transfer the spinach to a large bowl and add the ricotta, egg, two tablespoons of parmesan, lemon zest, nutmeg, salt and pepper. Mix well until combined.
Pour the pasta sauce into a baking dish or oven-proof skillet. Once the eggplant is cool enough to handle, take a spoonful of the ricotta mixture and place it at one end of a slice of eggplant, then roll to form a log. Repeat with the remaining eggplant slices.
Place the involtini in the baking dish and spread a teaspoon of Bippi’s ‘Italian Bomba Spicy Spread’ over each involtini, then scatter the torn mozzarella over the top and sprinkle with another tablespoon of grated parmesan. Bake at 200°C for 20-25 minutes, or until the cheese starts to bubble and turn golden. Scatter with more fresh basil leaves and serve.
