Involtini di melanzane al forno - Valle del Crati

A Dish that will please everyone, even those who are not very fond of vegetables! Aubergine rolls with a surprise filling inside, delicate and tasty. Preparing them is really easy; you can use them as an appetiser or main course as required.

A recipe to save and take out even when you have last-minute guests! 

Ingredients for ten rolls:

· 1 black aubergine

· One ricotta cheese (for a veg version choose a vegetable one)

· One tablespoon grated Parmesan cheese

· Lemon peel

· Pepper to taste

· Salt to taste

· A few fresh basil leaves

· 3 Dried tomatoes in oil

· Pomodorossa tomato sauce

· Olive oil to taste 


Slice an aubergine not too thickly.

Line a baking tray with baking paper and place the slices inside.

Pierce them with the help of a fork and sprinkle with a pinch of salt. Bake in a preheated oven at 200 degrees until soft and cooked through.

Alternatively, you can grill the aubergine or fry it.

Now transfer the aubergine slices onto a plate, wrap them in foil and leave them to cool. This will make them so soft that they will melt in your mouth.

Meanwhile, prepare the filling.

In a bowl, combine the ricotta with the Parmesan cheese, lemon zest, pepper, finely chopped dried tomatoes and a few chopped basil leaves. Mix well and stuff each slice of aubergine with a teaspoon of this mixture. Roll them up and form the roulades. To serve them and make them even more enveloping and tasty, prepare a simple tomato sauce by heating the Pomodorossa in a saucepan with a little oil.

Pour a few spoonfuls onto the bottom of a plate and place the rolls on top.

Finish with a little more sauce, grated Parmesan cheese, a drizzle of oil and a leaf of basil. Bring to the table and enjoy with friends!