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    Aubergine, ricotta & lemon involtini

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    Aubergine, ricotta & lemon involtini

    • Gluten Free
    • Preparation time: 25 minutes + standing
    • Cooking time: 1 hour 15 minutes + standing

    Serves: 4


    4 tbsp olive oil
    2 aubergines, trimmed and cut into 0.7cm-thick strips
    30g unsalted butter
    A few sprigs sage, leaves only
    2 large cloves garlic, finely sliced
    400g can chopped tomatoes
    250g ricotta
    1 unwaxed lemon, zest and juice
    75g Parmigiano Reggiano, finely grated
    ½ x 25g pack basil, leaves only


    1. Preheat the oven to 200ºC, gas mark 6. Brush 2 baking trays with 2 tbsp oil. Spread the aubergine out on the trays and brush with oil; season. Roast for 15-18 minutes, until golden. 

    2. Meanwhile, put the butter in a medium saucepan with the sage and garlic; fry for 2 minutes on a medium-low heat until golden. Add the tomatoes and ½ a can of water. Season and bring to the boil. Reduce the heat; simmer for 10-15 minutes until thickened and rich. Put the ricotta in a bowl with the lemon zest and juice, and ½ the grated cheese; mix and season. 

    3. When the aubergine is ready, leave to cool for 5 minutes. Pour the tomato sauce into a baking dish roughly 24cm x 18cm. Take an aubergine slice and spoon about 1 tbsp ricotta mixture onto the wider end. Roll it up. Repeat with all the aubergine slices and filling. Put the involtini into the tomato sauce, seam-side down. Tear over the basil, drizzle with the remaining oil and scatter over the remaining grated cheese. Bake for 25-30 minutes, until golden brown on top, then leave to stand for 5 minutes before serving.

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