Ricotta and lemon eggplant involtini


  • Prep Time25 mins
  • Total Time1 hr
  • Makes4 Servings
Ricotta and lemon eggplant involtini

Ryan Szulc

Chatelaine Triple Tested


  • 2 medium eggplants

  • 3 tbsp olive oil

  • 1 small onion, finely chopped

  • 1 garlic clove, minced

  • 1 tsp salt

  • 475-g tub ricotta

  • 1/2 cup grated parmesan

  • 1 tbsp lemon zest

  • 1/2 cup chopped fresh basil

  • 796-mL can diced tomatoes


  • PREHEAT oven to 400F. Line a large rimmed baking sheet with foil. Spray with oil. Set aside.

  • SLICE eggplants lengthwise into 1/4-in.- thick slices. There will be about 16 slices. Discard outside slices or keep for another use. Lightly brush both sides of eggplant slices with about 2 tbsp olive oil. Lay on prepared baking sheet and bake in centre of oven until edges are fork-tender, about 15 min. Set aside to cool.

  • HEAT a large non-stick frying pan over medium. Add 1 tsp oil, then onion, garlic and 1/2 tsp salt. Cook until onion is soft, 3 min. Stir in ricotta, parmesan, lemon zest and 1/4 cup basil. Stir until heated through, about 2 min. Season with fresh pepper. Transfer mixture into a medium bowl. Set aside.

  • RETURN pan to heat and increase to medium-high. Add remaining oil, tomatoes and remaining salt. Bring to a boil, then reduce heat to medium. Simmer, uncovered, stirring occasionally, until saucy, about 20 min. Remove from heat and stir in remaining basil. Season with fresh pepper. Keep warm.

  • SPOON 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place involtini on a large warmed serving platter, seam-side down. Repeat with remaining eggplant and ricotta mixture. Top with half of tomato sauce. Serve immediately with remaining tomato sauce alongside.

Nutrition (per serving)

Calories 468, Protein 22g, Carbohydrates 33g, Fat 30g, Fibre 8g, Sodium 1126mg.