Eggplant involtini with roasted roma tomatoes

Recipes / Vegetarian

Roll smoky grilled eggplant around creamy ricotta for an impressive side dish.

Recipe «Eggplant involtini with roasted roma tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large eggplants, 80ml olive oil, 500g fresh ricotta, 40g finely grated parmesan, 1 egg, lightly whisked , 45g pine nuts, toasted, 2 tbsp chopped fresh continental parsley, 4 tbsp tomato paste , 1 garlic clove, crushed, 1 tbsp water, 1/2 bunch rocket, 500g roma tomatoes, halved, Olive oil spray, Lemon wedges, to serves.

Ingredients:

  • 2 large eggplants 
  • 80ml olive oil 
  • 500g fresh ricotta 
  • 40g finely grated parmesan 
  • 1 egg, lightly whisked 
  • 45g pine nuts, toasted 
  • 2 tbsp chopped fresh continental parsley 
  • 4 tbsp tomato paste 
  • 1 garlic clove, crushed 
  • 1 tbsp water 
  • 1/2 bunch rocket 
  • 500g roma tomatoes, halved 
  • Olive oil spray 
  • Lemon wedges, to serves 

Instructions

  1. Preheat a chargrill or barbecue on medium-high. Cut eggplants lengthways into 6mm-thick slices. Brush both sides with a little oil. Cook one-quarter of the eggplant for 2 minutes each side or until golden and tender. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining eggplant.
  2. Combine the ricotta, parmesan and egg in a large bowl until smooth. Stir in pine nuts and parsley. Combine tomato paste, garlic and water in a small bowl. Spread 1/2 teaspoon of the tomato-paste mixture over 1 eggplant slice. Top with 1 tablespoon of the ricotta mixture and a rocket leaf, trimming to fit if necessary. Roll up to enclose. Place in a lightly greased baking dish, seam side down. Repeat with the remaining eggplant, tomato-paste mixture, ricotta mixture and rocket.
  3. Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place tomato, cut-side up, on the prepared tray. Spray with oil. Season with salt and pepper. Place in the oven on the top rack and place the involtini on the rack below. Bake for 20-25 minutes or until the tomato is soft and the eggplant is heated through. Transfer roasted tomato and involtini to a serving platter.