Name: Roasted Eggplant Involtini with Ricotta-Spinach Filling & Walnut-Basil Pesto
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 small eggplant, sliced lengthwise into 4 thin sheets; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 1/2 cup ricotta cheese; 1/2 cup baby spinach, chopped; 1 tablespoon grated parmesan cheese, plus extra for garnish; 1/4 teaspoon lemon zest; Pinch of nutmeg; 1/2 cup fresh basil leaves, packed; 1 small garlic clove; 2 tablespoons walnuts; 2 tablespoons extra-virgin olive oil; 1 tablespoon grated parmesan cheese (for pesto); 1/2 teaspoon lemon juice; Fresh basil leaves, for garnish; Shaved parmesan, for garnish

Roasted Eggplant Involtini with Ricotta-Spinach Filling & Walnut-Basil Pesto

SeasonedPasta4927

This Roasted Eggplant Involtini is a celebration of Italian flavors and textures. Silky roasted eggplant slices are wrapped around a lusciously creamy ricotta-spinach filling, then crowned with a vibrant, chunky walnut-basil pesto for a nutty, herby crunch. Shaved parmesan and fresh basil add aromatic, umami-rich finishing touches. Perfect for an elegant solo dinner, this dish is both comforting and refreshing, especially when paired with a peppery arugula salad and bright lemon dressing. Each bite offers a harmony of creamy, roasted, and crisp sensations.

Ingredients

Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Brush both sides of the eggplant slices with 1 tablespoon olive oil and season with salt and pepper. Arrange on the prepared baking sheet.
Roast eggplant for 15-18 minutes, flipping halfway, until very tender and lightly golden. Set aside to cool slightly.
While eggplant roasts, make the filling: In a bowl, mix ricotta, chopped spinach, 1 tablespoon grated parmesan, lemon zest, pinch of nutmeg, and a pinch of salt and pepper until smooth and creamy.
Make the walnut-basil pesto: In a food processor, combine basil leaves, garlic, walnuts, 2 tablespoons olive oil, 1 tablespoon parmesan, lemon juice, and a pinch of salt. Pulse until mostly smooth but still a bit chunky for crunch.
To assemble: Place a generous spoonful of ricotta-spinach filling at the short end of each roasted eggplant slice. Gently roll up into an involtini and transfer to a plate, seam-side down.
Spoon walnut-basil pesto generously over the eggplant involtini.
Garnish with shaved parmesan and fresh basil leaves. Serve immediately, ideally with an arugula salad dressed with lemon vinaigrette.