Baked Eggplant Rollatini (Ricotta & Spinach Involtini)

Eggplant involtini with ricotta and spinach filling

Baked Eggplant Rollatini (Ricotta & Spinach Involtini)

Enjoy the delicious flavours of Baked Eggplant Rollatini (Ricotta and Spinach Involtini), where tender eggplant slices are rolled with a savory ricotta and spinach filling and baked to perfection. This stuffed eggplant dish is a delightful combination of textures and tastes, ideal for a hearty meal.

5 from 1 vote

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine Italian

Servings people

Calories 432 kcal

Equipment

Large Baking Dish, This needs to be deep enough for the rolled eggplant with sauce on top (at least 2 inch)

Ingredients

Filling

250 g (1 cup) ricotta , see Note 1
125 g (½ cup) Greek yoghurt, see Note 1
250 g (9 oz) frozen spinach, defrosted and drained
2 eggs
30 g (1 oz) dried spring vegetable soup, approx.1 packet
125 g (1 cups) mozzarella, grated
1 tablespoon cumin
2 cloves garlic, crushed
½ lemon juice, (approx. ¼ cup juice)
salt and pepper , to taste

Eggplant

500 g (1 lb) eggplant, approx.2
2 tablespoon olive oil
2 tablespoon salt
500 g (2 cups) passata, or a homemade marinara/tomato based sauce
50 g (½ cups) parmesan, see Note 2

Instructions

Prepare Eggplant

Preheat oven to 180°C (350°F).
Slice 500 g (1 lb) eggplant and coat both sides with 2 tbsp olive oil and 2 tbsp salt.
Place in the oven for 20 minutes or until they're soft and pliable. Remove and let cool.

Prepare Filling

While eggplant is cooking, mix together filling ingredients: 250 g (1 cup) ricotta , 125 g (½ cup) Greek yoghurt, 250 g (9 oz) frozen spinach, 2 eggs, 30 g (1 oz) dried spring vegetable soup, 125 g (1 cups) mozzarella, 1 tbsp cumin, 2 cloves garlic, ½ lemon juice, salt and pepper .
Once the eggplants have cooled enough to touch, place 2(ish) tablespoons of the filling at the small end about 1cm from the edge.
Curl the small end up and around the filling, roll until you reach the other side. Repeat for all slices.

Cook Rolls

In an oven safe dish, add half of the 500 g (2 cups) passata to the base. On top, add the rolled eggplant, then top with the other half of the sauce and 50 g (½ cups) parmesan
Bake for 30 minutes or until the cheese is melted. Remove and let cool for 5 minutes. Top with toasted pinenuts (optional)

Video

Notes

Note 1 - Ricotta and Greek Yoghurt

I use a 2:1 ratio for my Ricotta and Greek Yoghurt as it's enough to reduce the fat content from the ricotta (which is preferable for me when having this as a meal prep) but maintain the same consistency as your traditional ricotta and spinach filling.

You can adjust to your preferences, but the texture might be runnier and won't hold as well in the eggplant rolls. You could also substitute for cottage cheese or cream cheese.

Note 2 - Parmesan

If you're after a vegetarian version of this dish, replace the parmesan with a cheese that does not include animal rennet.

Storing

Allow to cool completely (max 2 hours room temperature). Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Microwave. Poke some holes in the eggplant rolls and make sure there is enough sauce to cover. Reheat on 1 minute intervals, flipping the eggplant rollatini each time to provide an even reheat. It should take approx. 3-4 minutes.

Oven. Preheat oven to 160C (350F). Ensure enough sauce to cover then reheat for about 5 minutes, flip the eggplant rolls over, then heat for another 5 minutes.

Nutrition

Serving: 4rollsCalories: 432kcalCarbohydrates: 22gProtein: 28gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 126mgSodium: 622mgPotassium: 975mgFiber: 7gSugar: 11gVitamin A: 7056IUVitamin C: 22mgCalcium: 602mgIron: 4mg

Keyword Meal Prep Recipe, vegetarian meal prep, vegetarian recipe

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