Eggplant Involtini With Fresh Tomato Sauce
30 min4 servings
Tender eggplant slices filled with lemon-basil ricotta, rolled and nestled in fresh grated tomato sauce.
| prepPreheat a large 12-inch skillet on medium-high for 3 minutes | ||||
| 1 ½ pounds globe eggplant, trimmed and cut lengthwise into ¼-inch-thick slices | Coat eggplant slices with oil | Fry eggplant in batches 2–3 min per side until golden | Fill, roll eggplant & place into tomato sauce | Drizzle with oil, season, squeeze lemon & top with basil |
| 3 tablespoons extra-virgin olive oil (for coating eggplant) | ||||
| Sea salt and black pepper | ||||
| 360 g whole milk ricotta | Mix ricotta with lemon, basil & seasoning | |||
| Grated zest of 1 lemon | ||||
| 45 ml fresh lemon juice | ||||
| 2 tablespoons chopped fresh basil leaves, plus more whole leaves to serve | ||||
| 450 g ripe tomatoes (such as beefsteak or Roma) | Grate tomatoes & garlic into serving dish, add oil, red pepper & seasoning | |||
| 1 garlic clove | ||||
| ½ to 1 teaspoon crushed red pepper | ||||
| 1 tablespoon extra-virgin olive oil (for the sauce) | ||||
| ½ lemon for serving | ||||
| Bread, to serve (optional) | ||||
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