This exquisite dish marries the soothing creaminess of ricotta and the robust crunch of walnuts, embraced within tender eggplant sheets. Layered with the aromatic richness of basil and a sumptuous tomato confit, it achieves a harmony of flavors and textures that celebrates the essence of rustic Italian cuisine.
Cook Time
45 minutes
Calories
320 per serving
Servings
4
Preheat your oven to 180°C (356°F). Lightly brush the eggplant slices with olive oil. Season with salt and pepper, then grill them in a pan until tender and slightly charred on each side.
In a bowl, combine ricotta cheese, chopped walnuts, half the minced garlic, 15g of torn basil, and season with salt and pepper. Mix well until the filling is smooth and homogeneous.
Lay each grilled eggplant slice on a clean surface and place a spoonful of the ricotta mixture at one end. Roll the eggplant slice into an involtini, securing the filling inside. Repeat with remaining slices.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the remaining minced garlic and sauté until fragrant. Pour in the crushed tomatoes, add oregano, and season with salt and pepper. Simmer for 10 minutes to develop the sauce.
Spread a thin layer of the basil-infused tomato confit at the bottom of a baking dish. Arrange the eggplant involtini atop the sauce, seam-side down, and pour the remaining tomato confit over them.
Bake in the preheated oven for 25 minutes until the tops are slightly golden and the sauce is bubbling.
Garnish with the remaining fresh basil before serving. For a refined touch, drizzle a hint of extra virgin olive oil over the dish just before serving.