These Sicilian eggplant rolls are a typical Sunday dish, often presented as an appetizer or as a second course (following a tasty baked pasta!), but can be good for any important occasion. These Sicilian style involtini are a rather rich and full-bodied dish, with a filling that can be prepared in various ways: our recipe calls for ricotta cheese, pine nuts and lemon zest. Our recipe calls for grilled eggplants, but you can also deep fry them for a different texture (and more calories!).
Sicilian Eggplant rolls | Involtini di melanzane Siciliani
Course: MainDifficulty: Medium4
servingsIngredients
Eggplants 4 thinly sliced
Ricotta 1 cup
Garlic cloves 4
1 Lemon’s Zest
A handful of basil leaves
Pine nuts 1 tbsp
Marinara sauce
Pecorino Cheese to taste (grated)
Salt and Pepper
Directions
- Slice Eggplant into thin slices and brush Olive Oil on both sides, season with Salt and Pepper.
- On a hot grill , cook the eggplant until very playable with nice grill marks.
- Place Eggplant on a dish and set aside. This step can be done the night before.
- Place drained Ricotta in a bowl and add minced garlic, Lemon Zest, Salt and Pepper and mix well.
- On a clean flat surface, lay a slice of grilled eggplant… place a teaspoon or so of the Ricotta filling on the wider end of the Eggplant Slice.
- Sprinkle fresh julienned Basil and roll tightly and continue this process and set rolls aside.
- Meanwhile heat up your Homemade Marinara Sauce and spoon on a platter, arrange the Eggplant Rolls and spoon a bit more of the Marinara Sauce on top of the Rolls and Sprinkle with fresh grated Pecorino Cheese and toasted Pine Nuts. Garnish with fresh Basil Leaves.
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