three-cheese eggplant involtini

  • 2 Italian (Antigua) eggplants (500g) 
  • 2 tablespoons extra virgin olive oil, plus extra for brushing
  • 2 cups (480g) ricotta
  • 2 teaspoons finely grated lemon rind
  • 2 cups (150g) grated provolone 
  • 1 cup (80g) grated ricotta salata 
  • ½ cup tarragon leaves, finely chopped
  • ½ cup flat-leaf parsley leaves, finely chopped
  • sea salt and cracked black pepper
  • 1.5kg truss tomatoes, chopped
  • ¼ cup (70g) tomato paste 
  • ⅓cup (80ml) vincotto+
  • ⅓ cup (80ml) single (pouring) cream
  1. Preheat oven to 220°C (425°F). Using a mandolin, slice the eggplants lengthways into 24 x 3mm-thick slices. Lightly brush each slice with the extra oil and divide between 2 large baking trays lined with non-stick baking paper. Roast for 4–5 minutes or until lightly golden. Set aside. 
  2. Place the ricotta, lemon rind, provolone, ricotta salata, tarragon, parsley, salt and pepper in a large bowl. Mix to combine and set aside. Place the tomato, tomato paste, vincotto and oil in a large bowl and mix to combine. Transfer to a 24cm x 38cm (3.5-litre capacity) ovenproof dish. 
  3. Place 1 tablespoon of the ricotta mixture on each slice of eggplant and roll to enclose. Place on top of the tomato mixture and drizzle with the cream. Reduce oven to 200°C (400°F) and roast for 20–25 minutes or until golden and bubbling. Divide between plates to serve. Serves 6–8. 

+ Vincotto, meaning ‘cooked wine’, is a sticky-sweet Italian condiment made from grapes. Find it at delicatessens and specialty food stores.

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