Involtini di melanzane
Griddled aubergine slices rolled round ricotta and basil, then baked in tomato sauce.
- Time1 hr
- LevelMedium
- Costabout £1.38 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Brush the aubergine strips with 2 tablespoons of the oil and season. Griddle in batches for 3 minutes each side, until soft and marked.
6 min - 2
Warm the last spoon of oil in a pan and cook the garlic for 30 seconds. Add the passata and simmer for 10 minutes until thick.
10 min - 3
Mix the ricotta with half the parmesan, some pepper and a pinch of salt.
- 4
Spoon a little ricotta and a basil leaf onto the end of each strip and roll up.
- 5
Spread half the sauce in a baking dish. Lay the rolls on top, seam down, then cover with the rest of the sauce, the mozzarella and parmesan.
- 6
Bake for 20 minutes until bubbling and golden. Rest for 5 minutes before serving.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.