Involtini di Melanzane

Involtini di Melanzane are delightful Italian eggplant rolls, filled with a savory mixture of high-protein ingredients, delivering a burst of flavors in every bite. Perfect for a healthy yet indulgent main dish, these rolls are both satisfying and nourishing.

Ingredients

• Eggplant - 2 medium-sized
• Ricotta cheese - 150 grams
• Parmesan cheese (grated) - 50 grams
• Cooked quinoa - 100 grams
• Fresh basil leaves - 10 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste
• Tomato sauce - 200 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants lengthwise into thin strips about 5mm thick. Sprinkle with salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. In a bowl, mix ricotta cheese, grated Parmesan, cooked quinoa, minced garlic, chopped basil, salt, and pepper until well combined.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Lightly grill the eggplant strips for 2-3 minutes on each side until they are soft and pliable.
5. Place a tablespoon of the cheese and quinoa mixture at one end of each eggplant strip, then roll up tightly to form involtini. Secure with a toothpick if necessary.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the involtini in the dish, seam side down, and cover with the remaining tomato sauce.
7. Drizzle the remaining tablespoon of olive oil over the top and sprinkle with extra Parmesan if desired.
8. Bake in the preheated oven for 20 minutes, or until heated through and slightly golden on top.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein from ricotta and quinoa, supporting muscle health.
• Rich in fiber due to eggplant and quinoa, promoting digestion.

Tags