Involtini di Melanzane
Tender grilled aubergine slices rolled around a savoury breadcrumb, herb, and cheese filling, baked in rich tomato sauce.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Griddle pan
- •Rectangular baking dish
- •Medium saucepan
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 24 g
- carbs
- 29 g
- fibre
- 7 g
- protein
- 16 g
- calories
- 390 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a saucepan over medium heat with one chopped garlic clove.
- 2
Add tomato passata, half the torn basil, and half the salt, simmering gently for fifteen minutes until slightly thickened.
- 3
Heat a ridged griddle pan over medium-high heat until smoking lightly.
- 4
Brush aubergine slices lightly with olive oil and grill for three minutes on each side until tender and pliable.
- 5
Mix breadcrumbs, grated caciocavallo, remaining garlic, remaining basil, black pepper, and two tablespoons of olive oil in a bowl.
- 6
Spread a thin ladle of cooked tomato sauce across the base of a baking dish.
- 7
Place a spoonful of breadcrumb mixture and a stick of provola on the wide end of each aubergine slice.
- 8
Roll each slice tightly into a cylinder and place seam-side down into the prepared baking dish.
- 9
Spoon the remaining tomato sauce over the rolls and scatter any leftover grated cheese on top.
- 10
Bake at 190°C for twenty minutes until the sauce bubbles and the top turns golden brown.
Chef's tips
Slice the aubergines evenly so they cook at the same rate and roll without cracking. Do not skip grilling thoroughly, as undercooked aubergine will remain tough and fibrous inside the bake.
Ingredient substitutions
- caciocavallo Siciliano → aged Pecorino Siciliano or Parmigiano Reggiano
- provola cheese → firm low-moisture mozzarella
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat covered with foil in an oven preheated to 180°C for fifteen minutes until heated through.
Common mistakes to avoid
- •Slicing the aubergines too thickly, which makes them snap when rolling.
- •Using very wet fresh mozzarella, which releases too much water into the sauce during baking.
Serving suggestions
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