Eggplant involtini with ricotta and mortadella

This traditional Italian dish comprises thinly sliced eggplant rolls with a moist and flavoursome ricotta filling, baked in a rich tomato-based sauce. Rosy Scatigna tops it off with some Parmigiano Reggiano and a few basil leaves for fragrance.

Credit: Jiwon Kim

• serves

  6

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• Vegetable oil, for shallow-frying
• 2 medium-sized eggplants, sliced into 5 mm planks
• 300 g ricotta cheese
• 70 g finely grated Parmigiano Reggiano, plus extra to serve
• 100 g pistachio mortadella, finely chopped
• 10 mint leaves, finely chopped
• 1 egg yolk
• Extra virgin olive oil, for drizzling
• Salt and black pepper
• Basil leaves, to serve

For the tomato sauce

• Extra virgin olive oil, for cooking
• ½ brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tin (400 g) peeled tomatoes
• Salt and sugar, to season

Instructions

1. Start with the tomato sauce. Heat a drizzle of olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2-3 minutes, or until translucent. Stir through the garlic and cook for 1 minute, or until fragrant. Add the tomatoes, breaking them up with a wooden spoon and season with a pinch of salt and sugar. Blitz with a stick mixer until smooth, then set aside.
2. For the involtini, heat enough vegetable oil in a large saucepan or deep-fryer to deep-fry to 175°C. Line two trays with paper towels.
3. Deep-fry the eggplant in batches until golden and tender. Remove the eggplant to the prepared trays, then sprinkle with salt. Repeat until all the eggplant is fried and seasoned.
4. To make the filling for the involtini, in a large bowl combine the cheeses, mortadella, mint, egg yolk, a drizzle of olive oil, a pinch of salt and black pepper. Mix well to combine.
5. Preheat the oven to 180°C (fan-forced). To assemble the involtini, take a fried eggplant slice and spoon a little ricotta filling at one end (using a piping bag for this step makes this easier). Roll the eggplant up tightly into an involtini. Repeat with the remaining eggplant and filling. Spread a layer of tomato sauce into a deep baking tray. Place the involtini on the sauce, seam-side down. Spoon more tomato sauce over to cover.
6. Sprinkle the involtini generously with grated Parmigiano Reggiano, then bake for 20 minutes, or until the cheese is melted and golden Remove from the oven and sprinkle with basil leaves and more grated cheese, then serve.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.