Ingredients

Equipment Needed

• •Grill pan or outdoor grill
• •Colander
• •Clean kitchen towels for drying
• •Large serving platter

Instructions

1. 1

   Slice and salt the eggplant

   Trim the ends from each eggplant and slice lengthwise into planks about one-quarter inch thick. You should get 9 to 10 slices per eggplant. Discard the outer slices that are mostly skin. Layer the slices in a colander, salting each layer generously. Set the colander over a bowl and let stand for 30 minutes. The eggplant will weep brown liquid. This is bitterness leaving.

   Choose eggplants that feel heavy for their size with taut, glossy skin. Lightweight eggplants are old and full of seeds. Press gently with your thumb: the flesh should spring back, not hold the indent.
2. 2

   Rinse and dry

   Rinse the eggplant slices briefly under cold water to remove excess salt. Pat each slice thoroughly dry with clean kitchen towels. They must be dry or they will steam instead of grill. Press firmly. Be thorough.

3. 3

   Grill the eggplant

   Heat a grill pan or outdoor grill over medium-high heat. Brush both sides of each eggplant slice lightly with olive oil. Grill until tender and marked with char lines, about 3 minutes per side. The slices should be pliable enough to roll without cracking. Work in batches. Do not crowd the pan. Transfer to a sheet pan and let cool completely.

   If the slices feel stiff after grilling, they are undercooked. Return them to the heat. A properly grilled slice will drape over your finger like silk.
4. 4

   Prepare the filling

   Crumble the ricotta salata into a bowl. It should break into rough, irregular pieces, not be mashed smooth. Add 2 tablespoons of the olive oil and a generous grinding of black pepper. Toss gently. The cheese should remain crumbly, not become a paste.

5. 5

   Roll the involtini

   Lay a cooled eggplant slice on your work surface, widest end toward you. Place 2 or 3 basil leaves on the lower third of the slice. Spoon about 1 tablespoon of the ricotta salata mixture over the basil. Roll the eggplant away from you, tucking the filling snugly inside. The roll should be firm but not bursting. Place seam-side down on a serving platter. Repeat with remaining slices.

6. 6

   Dress and rest

   Whisk together the remaining 2 tablespoons olive oil and the red wine vinegar. Drizzle this over the arranged involtini. Scatter a few small basil leaves over the top. Let the rolls rest at room temperature for at least 30 minutes before serving. They are best after one hour. Finish with flaky salt and another thread of your finest olive oil at the table.

   Cold mutes flavor. Never serve these straight from the refrigerator. If made ahead and chilled, remove them one hour before serving and let them return to room temperature.

Chef Tips

• •Ricotta salata is not optional. Fresh ricotta is too wet and mild. You need the salted, aged cheese that Sicilians have made for centuries. It should feel firm enough to slice, though you will crumble it. Look for it at Italian markets or good cheese shops.
• •The slices must be thin enough to roll but thick enough to hold the filling. One-quarter inch is correct. Thicker slices crack. Thinner slices tear.
• •These improve as they sit. Make them in the morning for an evening gathering. The basil will perfume the cheese, the vinegar will season the eggplant, and everything will taste as though it belongs together.

Advance Preparation

• •The completed involtini can be made up to 8 hours ahead and refrigerated, covered. Remove from refrigerator one hour before serving to return to room temperature.
• •Grilled eggplant slices can be prepared one day ahead and refrigerated. Bring to room temperature before filling and rolling.
• •Do not freeze these. The texture of the eggplant suffers and the cheese becomes grainy.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)