Eggplant Involtini

First introduced to Sicily by the Arabs in the 9th century, eggplant quickly took to the island's warm climate. Deeply integrated into Sicilian cuisine, the hearty fruit made its way north into Italy through trade, and has since been a staple in Italian cooking. Growing year round in Italy’s temperate regions, eggplant is used for a variety of different dishes depending on the time of year and region. From traditional Sicilian caponata to the Americanised eggplant parm, the meaty nightshade is very versatile. Baked into our silky Original Passata Sauce, these eggplant involtini are filled with creamy ricotta, vibrant herbs, and our unique Pinzimonio Herb Blend. Enjoy this warming vegetarian dish with a Primitivo from Puglia. 


Eggplant Involtini



Serves 4


2 large eggplant
▢ Olive oil
▢ Salt
▢ 1 cup ricotta
▢ 1/2 cup freshly grated Parmigiano Reggiano
▢ 1 egg
▢ 1/4 cup chopped basil
▢ 1/4 cup chopped parsley
▢ 1 tbsp Pinzimonio Herb Blend
▢ 1 lemon zested
▢ 1 jar Original Passata
▢ 1 tsp Organic Oregano Flowers
▢ 1/2 cup freshly shredded Mozzarella cheese





  1. Preheat the oven to 375°F. 
  2. Trim the ends off your eggplant. Using a sharp mandoline, cut the eggplant lengthwise into ¼ inch slices. If you don’t have a mandoline, carefully slice the eggplant lengthwise into ¼ inch slices with a very sharp chef’s knife. Once you’ve sliced all of the eggplant, sprinkle the slices with coarse salt. And place in a colander. Set aside for 10-20 minutes. 
  3. While the eggplant sweats, assemble the ricotta filling by adding ricotta, grated Parmigiano Reggiano, basil, parsley, Pinzimonio Herb Blend, lemon zest and egg to a large bowl. Stir together with a rubber spatula until well combined. 
  4. Wipe the salt off the eggplant slices with a clean towel, and line them evenly on 2 sheet pans. Brush them with olive oil and bake in the oven for 15 minutes. Remove from heat. 
  5. Pour the jar of Original Passata into a large iron skillet. Season with salt, pepper, and Oregano Flowers. Stir to combine. 
  6. Once the eggplant has cooled, spoon 1-2 tbsp of ricotta filling onto the thick end of one slice of eggplant. Roll up the slice to tightly secure the filling, and place in the sauce. Continue in this fashion with the remaining eggplant slices and ricotta filling. 
  7. Once the pan is filled with eggplant rolls, sprinkle evenly with freshly shredded mozzarella and bake in the oven for 25-30 minutes. Set your oven to broil, and broil for 30 seconds to brown the mozzarella. 
  8. Mangiamo. 


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