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

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 209kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 15g
  • Carbohydrate 12g
  • Sugar 6g
  • Sodium 847mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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