Aubergine involtini with chickpeas
- Cassie Best
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 20 mins
plus cooling
A star rating of 5 out of 5.3 ratingsRate
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Use large, firm aubergines for this dish as you’ll need long, thin slices taken from the middles. Involtini is the Italian expression for ‘little bundles’
Freezable (unbaked)
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
3 aubergines
-
4 tbsp olive oil
plus a drizzle
-
500g ricotta
-
20g grated parmesan
or vegetarian alternative, plus extra to serve
-
1 lemon
zested
-
pinch of chilli flakes
(optional), plus extra to serve
-
30g bunch of basil
-
10g mint leaves
For the sauce
-
1 tbsp olive oil
-
3 garlic cloves
-
2 x 400g cans chopped or crushed tomatoes
-
1 tsp chilli flakes
(optional)
-
2 tsp red wine vinegar
-
2 tsp sugar
-
400g can chickpeas
drained
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Nutrition: Per serving
- kcal503
- fat32g
- saturates12g
- carbs26g
- sugars15g
- fibre13g
- protein22g
- salt0.42g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Trim the ends from the aubergines, then slice lengthways into 5mm-thick strips. (Chill the ends for another recipe.) You’ll get 6-7 slices from each. Lightly brush each with olive oil, season with salt, then cook in a griddle pan over a medium heat for 3-4 mins on each side until lightly charred and soft. Transfer to a plate and set aside to cool.
-
step 2
For the sauce, heat the oil in a wide, shallow ovenproof pan over a low-medium heat and cook the garlic for 1-2 mins until fragrant, not coloured. Add the tomatoes, chilli flakes (if using), vinegar, sugar and seasoning. Simmer for 15 mins until slightly thickened. Stir in the chickpeas and remove from the heat.
-
step 3
Tip the ricotta into a bowl and mix with the parmesan, lemon zest, chilli flakes (if using), most of the basil and all the mint. Season well.
-
step 4
Working with one aubergine slice at a time, spoon a small dollop of the ricotta mixture over one end, then roll up neatly. Arrange seam-side down in the pan of sauce. Repeat with the remaining slices and filling. Will keep wrapped and frozen for up to three months. Defrost overnight in the fridge before baking. Scatter over more parmesan and another pinch of chilli flakes, if you like. Drizzle over a little more oil and bake for 40-45 mins until bubbling and golden on top. Scatter over the remaining basil to serve.
Recipe from Good Food magazine, July 2026
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A star rating of 5 out of 5.3 ratings
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