EGGPLANT & WALNUT ROLLS WITH RICOTTA DIP

A Bold and Flavorful Appetizer from Southern Italy

Eggplant is a beloved ingredient in Mediterranean cuisine, used in many traditional dishes for its versatility and ability to absorb flavors beautifully. Eggplant & Walnut Rolls (Involtini di Melanzane e Noci) are a simple yet elegant appetizer that brings together the smoky depth of baked eggplant with the crunch of walnuts, creating a delicious contrast in texture.

What makes this dish special is the cheese and paprika dipping sauce, which adds a bold kick of sweet and smoky spice. While ricotta is a common choice, you can experiment with different soft cheeses or even a mix of feta and yogurt for a tangy variation.  

These rolls are perfect for house parties, family gatherings, or as a stylish antipasto. Serve them warm or at room temperature, and pair them with a chilled white wine like Vermentino or Falanghina for a refreshing contrast to their rich flavors.  

This dish is rich in plant-based nutrients, offering a balance of fiber, healthy fats, and protein. Eggplants provide antioxidants and are low in calories especially when baked, making them a great choice for light Mediterranean meals. Walnuts add omega-3 fatty acids, while the ricotta dip contributes calcium and protein.   

For more eggplant recipe ideas have a look at our Sicilian Caponata and Pasta a la Norma.

A little history

The Mediterranean tradition of rolling vegetables around flavorful fillings dates back centuries, with variations found across Italy, Greece, and Spain. Eggplant rolls have been a popular dish throughout central and southern Italy, where they are used in both warm and cold appetizers. Walnuts, a widely available ingredient in Italian and Mediterranean cooking, add a depth of flavor and texture that balances the soft, smoky eggplant.  

The concept of pairing eggplant with nuts and cheese is inspired by both rural peasant cuisine and refined restaurant dishes, where simple ingredients are combined to create something extraordinary. The paprika cheese dip adds a modern twist, enhancing the dish’s complexity with a smoky and slightly spicy finish.

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INGREDIENTS👇🏻

• 400g | 14oz eggplant

• 100g | 3.5oz deshelled walnuts

• 150g | 5.3oz ricotta cheese

• 2 garlic cloves

• 1 tbsp dry oregano

• 1 tbsp white wine vinegar

• 1 tbsp paprika

• Sea salt

• Extra virgin olive oil

The recipe step by step

1. Wash and trim the eggplant, then cut it in slices of less than 1 cm | 0.4” along its length

   
   

2. Lay the slices on kitchen paper and sprinkle abundant sea salt on top

   
   

3. Leave them to rest for at least 30 minutes to purge their natural bitterness

   
   

4. Rinse thoroughly and dab them dry, before rubbing some extra virgin olive oil on each side and lay them on a parchment-paper-lined oven tray

   
   

5. Bake for 25 minutes on 160 °C | 320 °F and with the fan on, turning the eggplant half way through

6. When fully baked, let the eggplant cool down before handling it

   
   

7. Chop the garlic cloves very finely and add it to a food processor together with the walnuts, white wine vinegar and oregano

   
   

8. Blitz thoroughly, adding a little warm water if necessary, until you reach the desired creamy consistency for your filling

   
   

9. Lay a generous spoonful of the filling on top of an eggplant slice and roll, repeat the same process for each eggplant slice

   
   

10. For the dip, work the ricotta cheese with a fork, incorporating the paprika first, a generous glug of extra virgin olive oil, and then season it with sea salt and black pepper to your liking

    
    

11. Serve this savoury rolls and dip at room temperature…and enjoy! 😋