Ricotta and lemon eggplant involtini



25 min


1 h


4 Servings

Ricotta and lemon eggplant involtini

Ryan Szulc


  • 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
  • 22 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 30 g,
  • Fibre
  • 8 g,
  • Sodium
  • 1126 mg.