Involtini di melanzane is a traditional Italian dish of stuffed and rolled eggplant slices. The stuffing varies based on the ingredients prevalent in a region of the country. Food writer Rosetta Constantino's Calabrese version includes a pasta stuffing, with caciocavallo or provola cheese topping. A version from the Emilia-Romagna region uses prosciutto, a type of cured ham native to its city of Parma, as well as fresh ricotta cheese.
Step 1
Mix the ricotta cheese, thyme, marjoram, prosciutto, tapenade, salt and pepper in a mixing bowl with a wooden spoon. Set aside.
Step 2
Drizzle 1 to 2 tbsp. of olive oil on a grill pan heated over a medium-high burner.
Step 3
Grill the eggplant rounds for five minutes, turn, then grill an additional five minutes. Remove the from the pan and continue until all pieces are cooked.
Step 4
Place the eggplant slices on a cutting board or cooking sheet. Using a soup spoon, spread the cheese mixture in an even layer on each slice.
Step 5
Roll each eggplant slice into a tight cylinder and serve at room temperature.
Things You'll Need
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 18 oz. fresh ricotta
- 1 tsp. thyme
- 1 tsp. marjoram
- 1 5 oz. slice of prosciutto cotto, cubed
- 1 tbsp. tapenade
- Kosher salt
- Freshly ground black pepper
- 1 to 2 tbsp. olive oil
- Grill pan
- Tongs
- Mixing bowl
- Wooden spoon
- Soup spoon
- Cutting board or cookie sheet
Member Comments