Eggplant Involtini with Basil Oil

Transport yourself to the Mediterranean with Eggplant Involtini with Basil Oil, a dish that marries rustic flavors with refined presentation. Thinly sliced, char-grilled eggplant is wrapped around a creamy ricotta and spinach filling, nestled on a bed of roasted tomato sauce and finished with a vibrant basil oil drizzle. This dish strikes the perfect balance of smoky, creamy, and fresh flavors, making it ideal for an elegant appetizer or a light vegetarian main course.

With step-by-step instructions, this guide will help you create a dish that looks stunning on the plate and delights every bite.

Ingredients You’ll Need

Gather these fresh, high-quality ingredients to ensure every flavor shines.

For the Eggplant Involtini:

• 2 medium eggplants, thinly sliced lengthwise (1/4-inch thick)
• 1 cup ricotta cheese (preferably whole milk)
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh spinach, sautéed and finely chopped
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1/4 tsp ground nutmeg
• Sea salt and freshly cracked black pepper (to taste)

For the Roasted Tomato Sauce:

• 1 1/2 cups heirloom tomatoes, diced
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• 3–4 fresh basil leaves, chopped
• Salt and pepper (to taste)

For the Basil Oil:

• 1/4 cup fresh basil leaves
• 3 tbsp extra virgin olive oil
• Pinch of sea salt

For the Garnishes:

• 1/4 cup Parmesan cheese (for crisps)
• 1 tbsp toasted pine nuts
• Microgreens (baby arugula or pea shoots)

Step 1: Prepare the Eggplant

The eggplant forms the base of the involtini, delivering a smoky, charred flavor.

Ingredients Used in This Step:
Eggplants, olive oil, salt, and pepper.

Method:

1. Slice the Eggplant: Using a mandoline slicer or a sharp knife, cut the eggplants lengthwise into 1/4-inch thick slices.
2. Grill the Slices: Brush both sides of the eggplant with olive oil and season with salt and pepper. Grill on a stovetop grill pan or outdoor grill over medium heat for 2–3 minutes per side, until soft and lightly charred. Set aside to cool.

💡 Pro Tip: Choose medium-sized eggplants for fewer seeds and a sweeter flavor.

Step 2: Make the Filling

The creamy ricotta and spinach filling provides the rich, velvety texture inside the involtini.

Ingredients Used in This Step:
Ricotta cheese, Parmesan cheese, spinach, lemon zest, garlic, nutmeg, salt, and pepper.

Method:

1. Sauté the Spinach: Heat a small pan over medium heat and sauté the spinach until wilted. Chop finely and allow to cool.
2. Mix the Filling: In a bowl, combine the ricotta, Parmesan, spinach, lemon zest, garlic, and nutmeg. Season with salt and pepper to taste.

💡 Pro Tip: Strain the ricotta in cheesecloth for 30 minutes to remove excess moisture, ensuring a firm filling.

Step 3: Assemble the Involtini

Rolling the eggplant with the filling is simple yet creates an elegant result.

Ingredients Used in This Step:
Grilled eggplant slices and ricotta filling.

Method:

1. Fill and Roll: Place a spoonful of the ricotta mixture at one end of a grilled eggplant slice. Roll gently into a neat cylinder. Repeat with the remaining slices.

💡 Pro Tip: Secure the rolls with toothpicks if needed, especially if baking ahead of time.

Step 4: Make the Roasted Tomato Sauce

The tomato sauce serves as the rich, vibrant base for the dish.

Ingredients Used in This Step:
Heirloom tomatoes, garlic, olive oil, red pepper flakes, and basil.

Method:

1. Roast the Tomatoes: Preheat the oven to 375°F (190°C). Toss the heirloom tomatoes with olive oil, garlic, and red pepper flakes, then roast for 20–25 minutes.
2. Blend into Sauce: Transfer the roasted tomatoes to a blender or food processor, add the basil, and blend until smooth. Season with salt and pepper to taste.

💡 Pro Tip: Strain the sauce through a fine mesh sieve for a silky texture.

Step 5: Make the Basil Oil

The basil oil adds a fresh, aromatic drizzle that enhances both flavor and presentation.

Ingredients Used in This Step:
Basil leaves, olive oil, and salt.

Method:

1. Blend the Oil: In a blender, combine the basil leaves and olive oil. Blend until smooth. Add a pinch of salt to taste.
2. Strain: Pass the mixture through a fine mesh sieve to create a smooth, vibrant green oil.

Step 6: Plate the Dish

Plating transforms this dish into a fine dining masterpiece.

Ingredients Used in This Step:
Tomato sauce, eggplant involtini, basil oil, Parmesan crisps, pine nuts, and microgreens.

Method:

1. Spread the Sauce: Spoon the roasted tomato sauce onto the center of a white ceramic plate and smooth into an even layer.
2. Arrange the Involtini: Place three eggplant involtini on top of the sauce, slightly overlapping them.
3. Drizzle with Basil Oil: Use a squeeze bottle or spoon to drizzle basil oil around the plate in sweeping motions.
4. Add Garnishes: Place Parmesan crisps upright beside the involtini, sprinkle with toasted pine nuts, and scatter a few microgreens for a fresh, elegant finish.

💡 Pro Tip: Wipe the edges of the plate for a clean, professional presentation.

Why You’ll Love This Dish

• Rustic Meets Refined: Simple Mediterranean flavors elevated with a fine dining twist.
• Vibrant and Balanced: Smoky eggplant, creamy ricotta, tangy tomato sauce, and herbaceous basil oil create a harmonious bite.
• Visually Stunning: Artistic plating and bold colors make this dish a feast for the eyes.

Pairing Suggestions

Pair Eggplant Involtini with Basil Oil with a light, herbaceous Sauvignon Blanc or a crisp, chilled Chardonnay. For a non-alcoholic option, try sparkling water with a sprig of fresh basil.

Share Your Creation with #BeyondEveryBite

We’d love to see your take on Eggplant Involtini with Basil Oil! Share your beautifully plated creations on Pinterest or social media using #BeyondEveryBite, and your dish could be featured in our next article.