Dinner Party · Italian
Involtini di Melanzane
Thin slices of eggplant rolled with savory herbs and baked in a sweet tomato reduction.
Why This Works
Grilling the eggplant planks before rolling removes excess moisture, ensuring the structure stays intact and the flavors concentrate during the oven-baking process.
The Upgrade
Add a pinch of toasted pine nuts inside the ricotta filling for a surprising, buttery crunch.
Chef's Secret
Michelin TechniqueEnsure the eggplant is sliced uniformly so that every roll finishes cooking at the exact same time.
Ingredients
Total time including resting: 45 min
Directions
Slice eggplants lengthwise into 1/4 inch thick planks.
Brush slices with oil and grill or sear in a pan until pliable.
Mix ricotta, parmesan, and chopped basil in a small bowl.
Place a spoonful of filling at one end of each eggplant slice and roll tightly.
Arrange rolls in a baking dish over a layer of marinara and bake at 400°F for 15 minutes.
Wine Pairing
Aglianico del Vulture
Red Wine
The BottleElena Fucci Titolo
Aglianico provides a dark, spicy fruit profile that beautifully contrasts the natural sweetness of the tomato reduction. Its robust tannins manage the soft texture of the eggplant, ensuring each bite remains focused and clean.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
The timing on the steps was spot on. Came out perfect on the first try.
Made this tonight and it disappeared in minutes. Adding it to the rotation.