Aubergine Involtini with Herbed Ricotta

 In Dinner/Supper, Lunch, Salads & Starters, Vegetarian


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Aubergine Involtini with Herbed Ricotta

After some weekends (like the one that just passed), I need to stay away from food. I ate too much and did too little and that leaves me feeling like a Heffalump! But saying that, it’s very hard to stay away from food completely, because, well, I get hungry. But I can stick to healthy, fresh food right? Let’s hope so!

Aubergine Involtini with Herbed Ricotta

For breafkast I am having a frozen mango, grape and Greek yoghurt smoothie, for lunch I’ll probably have a salad of sorts but when dinner comes around, I always feel like I need something a bit more substantial which means meat and starch right? Wrong! With this Aubergine Involtini you get some indulgent flavour from the ricotta and rich tomato sauce but none of the heaviness a traditional meat and starch meal can have. You can, of course, do this with meat but the aubergine really is lovely with the ricotta, herbs and tomato sauce.

Aubergine Involtini with Herbed Ricotta

I served the involtini with grilled sourdough bread and a simple rocket salad and I was pleased to find that no-one even noticed the omission of meat in this meal, plus, it’s perfect for Meatless Monday. Serves 4

4 large aubergine, sliced into 1cm slices
olive oil, for brushing
ricotta filling 
250g ricotta cheese
250g plain cream cheese/cottage cheese
2 tbsp each fresh mint, parsley and basil, finely chopped
2 garlic cloves, crushed
salt & pepper to taste
1 chilli, finely chopped (optional)
tomato sauce 
2 tins cherry tomatoes
1 red onion, roughly chopped
1 garlic clove, sliced
1 tsp sugar
2 tsp salt
2 tsp dried Italian herbs
black pepper, to taste
grated pecorino, for topping

  1. Pre-heat the oven to 200°c.
  2. Start by grilling the aubergine. Simply brush each aubergine slice with olive oil and place on a very hot griddle pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the aubergine slices have been grilled.
  3. To make the filling, simply combine all the ingredients and mix well.
  4. Before making the involtini, make the tomato sauce. I use my food processor for this but you could use a hand blender or just finely chop everything and mix. I place all the ingredients in my food processor and blend until the sauce is relatively smooth.
  5. Pour the tomato sauce in the bottom of an oven-proof dish.
  6. To make the involtini, place a dollop of the ricotta filling onto a slice of aubergine and roll up.  Place in the tomato sauce and continue until all the aubergine slices have been used.
  7. If you have any filling left over you can dollop it on top of the aubergine slices.
  8. Scatter the grated pecorino over the top and place in the oven.
  9. Allow to bake for 15-20 minutes until the sauce is bubbling and the cheese is golden brown.
  10. Remove from the oven and serve with grilled bread and rocket salad.

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Showing 12 comments
  • Svenja M.

    Made this today and it was delicious! It’s probably gonna be one of my favorite veggie meals to prepare 🙂 The herbed ricotta filling is sooooo good.

    Only next time I’ll try cooking down the tomato sauce a bit before transferring it to the tin, since it might intensify the flavor.

  • Kristia Van Heerden

    I struggle to find ricotta sometimes. Can I just double up on cottage cheese for this one?

  • Rubyluke

    Your recipe looks delicious and I am very eager to give it a try, but I have a question after reading the comments. Are the tins of cherry tomatoes fresh or canned? I had assumed they were fresh because I have never seen canned cherry tomatoes and we refer to “tins” as “cans” so I assumed tins meant containers. Please help me clear this up. Many thanks

    • Ally_R

      I mean Canned tomatoes when I say tins. 🙂 You can use normal canned tomatoes as well and just give them a chop!

  • nadia

    mmmmmmm this was delicious! Probably currently my fav. aubergine meal of all times! Even my partner, a veggie-disliker asked for this in his lunchbox today, I was very surprised! I’m counting down the hours to my own lunch time to have more of this heavenly dish!

  • Bryan & Herbie

    Eggplant involtini is one of my favorite dishes. The herbed ricotta seems like a great idea! Have you ever tried mixing the ricotta with cooked ground lamb or pork? Might not be the best with eggplant, but in stuffed shells or lasagna, it’s the best!

  • Simply Tia

    This I’ll have to save. I’ve recently fell in love with eggplant and I’m trying to incorporate it more in my diet. This is a wonderful recipe. Thank you for sharing.

  • Ambika

    OMG!!! That is such a beautiful dish, loved the idea of herbed ricotta. Awesome!

  • Sam

    I Love involtini – this looks delicious.

  • Hasmita

    This looks so delicious! Am definitely trying it soon.
    Do you have to use tinned cherry tomatos, or are Woolies italian chopped canned tomatos ok?
    Hasmita 🙂

    • Ally_R

      Hasmita, you can use the tinned tomatoes, I just like the sweetness of the cherry tomatoes. 🙂

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