Ricotta and lemon eggplant involtini
26
PREP TIME
25 min
TOTAL TIME
1 h
Makes
4 Servings
Ryan Szulc
Ingredients
- 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
Instructions
- 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
- 22 g,
- Carbohydrates
- 33 g,
- Fat
- 30 g,
- Fibre
- 8 g,
- Sodium
- 1126 mg.
FILED UNDER: Dinner Healthy Recipes Italian Pasta stovetop Vegetarian
