Translating to “little rolls” or “little bundles” in Italian, these thinly sliced brinjals are grilled and wrapped around a creamy ricotta filling. 

Brinjal Involtini

Serves 4 

Ingredients

2 brinjals (350g each), washed and trimmed at the top and bottom
Salt and milled pepper
5 Tbsp olive oil
Basil leaves, for serving

For the filling

1 tub (340g) ricotta
½ cup (56g) grated Parmesan + extra for topping
1 egg
2 cloves garlic, minced
20g parsley, finely chopped
10g basil, finely chopped
1 lemon, zested and juiced
½ cup panko breadcrumbs
Salt and milled pepper

For the sauce

3 Tbsp olive oil
2 Tbsp tomato paste
2 cloves garlic, minced
1 tsp dried origanum
1 tsp sugar
1 tsp thyme leaves
2 cans (410g each) chopped tomato and onion 

Method

1. Preheat oven to 180ºC.
2. Using a mandoline or sharp knife, slice brinjals into ¼cm strips. 
3. Salt the strips and brush both sides with oil.
4. Grill slices on a hot griddle pan for 3-4 minutes on each side, until charred and soft, but not falling apart. (Alternatively, arrange on lined trays and roast for 20 minutes, flipping halfway.) 
5. Combine filling ingredients (it should form a thick, scoopable mixture). Refrigerate. 
6. For the sauce, add oil to a pot over medium heat.
7. Fry tomato paste and garlic for 30 seconds, until fragrant and golden. 
8. Add origanum, sugar, thyme leaves and tomato and onion. Bring to a simmer and cook for 20 minutes. Remove and pour the sauce into an ovenproof dish. 
9. Spoon 3-4 Tbsp of the filling onto the end of one brinjal slice, then roll it up loosely. 
10. Nestle rolls in the sauce. Brush each roll with oil from the sauce to prevent from drying out. Sprinkle with extra grated Parmesan. 
11. Bake for 20 minutes or until the rolls are golden and the cheese has melted. 
12. Serve with extra Parmesan and basil leave

Recipe & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: Crispy ginger chicken

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