Grilled Eggplant Involtini

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Grilled Eggplant Involtini


  • 1 large, firm eggplant
  • Salt and pepper
  • EVOO for brushing eggplant, plus more for drizzling
  • 1 1/2 cups fresh ricotta
  • 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano
  • 1/4 cup walnuts, toasted and finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon lemon zest
  • 8 slices speck (smoked dry-cured ham) or prosciutto di Parma
  • 3 - 4 cups baby arugula or baby kale
  • 1 cup cherry or grape tomatoes, quartered
  • 1/2 small red onion, finely chopped


Heat an outdoor grill or a grill pan over medium-high.

Trim the ends off the eggplant, then cut lengthwise into 8 long, thin (1/8 to 1/4 inch) slices. Salt the eggplant liberally and let drain on a towel about 10 minutes; pat dry. Brush both sides of the eggplant slices with EVOO and season with pepper. Grill until tender and charred in spots, about 2 minutes per side. Transfer to a work surface.

In a small bowl, combine the ricotta, grated cheese, walnuts, thyme and lemon zest; season.

Layer each eggplant slice with the speck, then spread with the cheese mixture. Top with the greens, tomatoes and onion. Roll up, transfer to plates and drizzle with EVOO.