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Delicious gourmet Antipasto Involtini di Melanzane served on a platter

Involtini di Melanzane

These grilled eggplant rolls filled with herby ricotta and drizzled with sun-dried tomato pesto make an elegant antipasto that’s both simple and impressive.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Party Food
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 long long eggplants Firm and glossy, about 700 g total.
  • 30 g coarse salt For drawing out the bitterness.
  • Extra-virgin olive oil to taste Extra-virgin olive oil For brushing.
Filling Ingredients
  • 300 g sheep’s milk ricotta Very well drained.
  • 40 g Parmigiano Reggiano Finely grated.
  • 10 large fresh basil leaves Finely chopped.
  • 1 pinch freshly ground black pepper To taste.
  • Fine salt to taste Fine salt For additional seasoning.
Pesto Ingredients
  • 100 g sun-dried tomatoes in oil Drained.
  • 30 g pine nuts Lightly toasted.
  • 1/2 small clove garlic Optional, but powerful.
  • 40 ml extra-virgin olive oil For emulsifying the pesto.

Method
 

Prepare the Eggplant
  1. Slice the eggplants lengthwise into even slices, max 4 mm thick.
  2. Layer them in a colander, sprinkling each layer generously with coarse salt. Let them sit for about 30 minutes to draw out the bitterness.
  3. Rinse the slices under cold water to remove the visible salt and dry them thoroughly with paper towels.
Grill the Eggplant
  1. Heat a grill pan or outdoor grill over medium-high heat.
  2. Brush both sides of each slice with olive oil and grill for 2–3 minutes on each side until tender with clear grill marks.
  3. Transfer to a tray and let cool completely.
Make the Pesto
  1. In a food processor, combine drained sun-dried tomatoes, toasted pine nuts, and garlic if using.
  2. Blend while streaming in the olive oil until you get a thick, spoonable pesto. Adjust salt and pepper to taste.
Prepare the Ricotta Filling
  1. In a bowl, whisk the drained ricotta, grated Parmigiano, chopped basil, black pepper, and a pinch of salt until smooth.
Assemble the Involtini
  1. Lay a cooled eggplant slice on a board and spread a thin layer of sun-dried tomato pesto over it.
  2. Place about a heaping tablespoon of the ricotta filling on the short end of the slice and gently roll it into a cylinder.
  3. Place seam-side down on a plate and repeat with all slices.
Chill and Serve
  1. Cover and refrigerate for at least 30 minutes before serving.
  2. Drizzle with additional olive oil, scatter extra basil and toasted pine nuts for presentation.

Notes

For best results, use high-quality ingredients like real Parmigiano and well-drained ricotta. These can be made a day in advance for convenience.