Dinner
Eggplant Involtini with Ricotta, Basil & Charred Tomato Coulis
Tender eggplant slices are charred on a cast-iron griddle until creamy and pliable, then rolled around a seasoned ricotta filling perfumed with fresh basil and lemon zest. Laid seam-side down on a bed of gently charred tomato coulis—no sugar, just slow-coaxed umami—and finished with aged Parmigiano and crispy basil oil. Restaurant-quality technique applied to humble vegetables.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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