An elegant Italian appetizer, involtini di melanzane are made by filling thin grilled eggplant slices with a mixture of ricotta, garlic, lemon zest, and basil, then rolling them up. This is a low-carb starter with no breading.
Brush the thinly sliced eggplant with olive oil and cook it in a hot grill pan until both sides are tender and lightly browned.
Combine the ricotta, crushed garlic, chopped basil, lemon zest, salt, and black pepper in a bowl.
Place 1 spoonful of filling on each eggplant slice and roll it up tightly; slices that are too thick are harder to roll without breaking.
Serve at room temperature or slightly chilled, topped with a few basil leaves.
If you do not slice the eggplant thinly enough, it may break as you roll it; keep the slices no thicker than 3–4 mm. Allergen: contains dairy (ricotta cheese).
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