Involtini di melanzana
Grilled eggplant slices with savoury ricotta filling makes perfect fingerfood and a welcome addition to a buffet of mixed antipasti with a selection of sausages, cured hams and other salted and pickled vegetables. The appetizing starters can be prepared a couple of hours in advance, and it is much easier than it looks.
Ingredients
2 oblong eggplants
Olive oil for frying
200 g fresh ricotta
3 tbsp grated parmesan
1 tbsp capers
fresh basil and mint
Salt and pepper
Preparation
Slice the in rather thin strips, sprinkle with salt and let them sit for a while under pressure to keep them in shape.
Rinse off the salt and pat the eggplant slices dry, before them in hot oil until golden brown.
Let the eggplant cool on a sheet of absorbent paper.
Stir ricotta lightly with grated parmesan finely chopped herbs and capers.
Place a spoonful of ricotta filling on the eggplant, roll up and fasten with a toothpick.
Leave the involtini in the refrigerator until they are ready to be served.
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