Grilled Eggplant Rolls (Involtini di Melanzane)

For this quintessential Mediterranean appetizer, stuff grilled eggplant slices with herby ricotta and dress them with fresh tomatoes. (Photo by Giulia Scarpaleggia)

Grilled Eggplant Rolls (Involtini di Melanzane)

This is a quintessential Mediterranean dish that showcases some of the best summer ingredients—fresh ricotta, eggplants, tomatoes, balsamic, fresh basil, dried oregano—all brought together by a generous drizzle of your best extra virgin olive oil. 

This can be an appetizer for 4 people or a main course for 2, if served with some crusty bread to mop the tomato juices from the plate.

Makes 16 rolls

• 1 medium eggplant
• 1 large tomato
• 2 tablespoons extra virgin olive oil, divided
• 2 teaspoons dried oregano, divided
• Salt
• Freshly ground black pepper
• A handful of fresh basil leaves
• 1 cup ricotta

Thinly slice the eggplant lengthwise into 16 slices. 

Heat a griddle pan over medium-high heat. When the pan is hot, grill the eggplant slices in batches, cooking for a couple of minutes per side; flip them when you spot the griddle pan marks appearing on the top of each slice. Collect the grilled eggplant slices on a plate.

Dice the tomato and transfer to a small bowl. Season with 1 tablespoon extra virgin olive oil and 1 teaspoon dried oregano, and add salt and freshly ground pepper to taste. Tear up a few leaves of basil and add them in. Mix and set aside.

Now prepare the ricotta. In another small bowl, mix the ricotta with 1 tablespoon extra virgin olive oil and 1 teaspoon dried oregano. Add salt and freshly ground pepper to taste and mix until smooth. Tear up a few more leaves of basil and add them in.

Place one tablespoon of ricotta on each slice of grilled eggplant, then roll them up and transfer to a plate. Dress the eggplant rolls with the diced tomatoes and let sit for at least half an hour before serving.