An elegant Italian antipasto, involtini di melanzane is made by rolling thinly grilled eggplant slices around a filling of ricotta, garlic, lemon zest and basil. It is a bread-free, low-carb starter.
Brush the thin eggplant slices with olive oil and cook on a hot griddle pan until both sides are soft and lightly charred.
Mix the ricotta, crushed garlic, chopped basil, lemon zest, salt and black pepper in a bowl.
Place a spoon of filling on each eggplant slice and roll tightly; if the slices are too thick, rolling them without cracking becomes difficult.
Serve at room temperature or lightly chilled, garnished with a few basil leaves.
If the eggplant slices are not cut thin enough they crack while rolling; keep them to 3-4 mm. Allergens: contains dairy (ricotta cheese).
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