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Eggplant Involtini with Prosciutto and Ricotta di Bufala Alforno

A delicious Italian recipe for you to try at home!


  • 2 medium size eggplants

  • salt

  • olive oil

  • sea salt

  • freshly ground pepper

  • 12 slices of prosciutto

  • 12 basil leaves

  • 250 g ricotta


  • 1.

    Cut eggplants into 12 slices of equal size thickness about 5mm

  • 2.

    Salt both sides and let them sit for 30 minutes to extract the bitterness .

  • 3.

    Rinse and pat dry with kitchen paper-towel

  • 4.

    Heat a little olive oil in skillet cook in the wood fired oven cook till golden brown

  • 5.

    Lay the eggplant slices on work surface and season with sea salt and pepper.

  • 6.

    Place sliced prosciutto and basil leaf torn into small pieces on each eggplant

  • 7.

    On each eggplant slice take tablespoon of ricotta di bufala or cows milk ricotta and form into involtini like a sausage roll

  • 8.

    Lay ricotta at one end of the eggplant slice and roll involtini up with seam down. serve at room temperature with pomodoro sauce

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