Silvia’s Italian Table Involtini Di Melanzane Con Ricotta e Spinaci (Stuffed Eggplant Rolls with Ricotta and Spinach) My absolute favourite summer classic: ricotta and spinach stuffed eggplant rolls.
Serves: 4 Ingredients • 16 slices of eggplant cut to 1/2 cm thick • 3 tablespoons of extra-virgin olive oil • 1 garlic clove, bashed • 500g of full fat ricotta • 150g of baby spinach • 1 egg • 1/4 cup of freshly grated pecorino • 2-3 tablespoons of chopped herbs (like parsley and basil) • 1/4 teaspoon of freshly grated nutmeg salt and pepper for seasoning For the sauce • 2 tablespoons of extra-virgin olive oil • 1-2 garlic cloves, bashed • 1/8 capsicum strip
Silvia’s Italian Table • • •
500 ml of passata or tinned tomatoes Salt and pepper for seasoning Basil leaves
For the topping • 150g fresh mozzarella, cut into small pieces • 3-4 tablespoons of freshly grated pecorino • Freshly ground pepper • Basil leaves Method Heat up a griddle pan. Brush the eggplant slices using two tablespoons of olive oil, then grill on both sides. In the meantime, make your simple tomato sauce by heating up the oil in a pan, bash the garlic with the back of a knife then throw in into the hot oil, skin and all. Add the passata, the capsicum and simmer over medium heat for 20 minutes. Season with salt and pepper, discard the garlic and the capsicum. Turn off the heat and the basil. Set a side. Heat the oven to 200°C. While the oven is heating, make the ricotta filling. Heat 1 tablespoon of oil in a pan add the garlic, then drop in all the spinach, cover with a lid and cook over high heat for 1-2 minutes or until wilted. Drain the excess liquid and set aside. Mix the ricotta with cheese, egg, herbs, chopped up cooked spinach, nutmeg and season with salt and pepper. Smear 1 ladleful of tomato sauce at the base of a medium sized oven dish. Put 1 tablespoon of filling in the middle of each eggplant slice, roll them up to enclose it and arrange each roll onto the oven dish in one layer. Drizzle the rest of the passata on top, add the torn mozzarella and grated cheese and bake for 25-30 minutes or until golden and bubbly. Rest at room temperature for 5 minutes before serving. Sprinkle plenty of basil on top and serve with a drizzle of chili oil.
