These eggplant parcels stuffed with almond ricotta are a light yet flavorful dish, quick to prepare in the air fryer. A vegetarian recipe enriched with rich and fragrant Mutti Pasta Sauce with Basil.
4 parcels
1
Wash the eggplants thoroughly and cut them lengthwise into slices about 1 cm thick.
2
Heat a drizzle of extra virgin olive oil in a frying pan and cook the eggplant slices with a pinch of salt until soft and tender. Set aside to cool slightly.
3
In a large bowl, combine all the filling ingredients: almond ricotta, grated lemon zest, crushed garlic, chopped basil, olive oil, salt, and pepper. Mix well with a fork until smooth and creamy.
4
Line four small aluminium ramekins with four slices of eggplant each, arranging them in a star shape so they completely cover the base and sides.
5
Fill each mould with the almond ricotta mixture and level the surface with a spoon. Fold the eggplant slices inward to seal the parcels. Repeat with the remaining ingredients.
6
Transfer the parcels to the air fryer and cook at 170°C for 12–13 minutes until lightly golden.
7
Carefully invert the parcels onto serving plates and top with warm Mutti Pasta Sauce with Basil. Finish with a few fresh basil leaves before serving.
Making irresistibly soft and flavourful eggplant parcels only requires a few simple techniques and high-quality ingredients. Choosing the right eggplants, for example, makes all the difference: long purple eggplants are ideal thanks to their firm yet delicate flesh. The creamy ricotta filling, enhanced with fresh notes of lemon and basil, creates the perfect contrast with the rich flavour of tomato sauce. Bringing the dish together is Mutti Basil Pasta Sauce, made with 100% Italian sun-ripened tomatoes and fragrant basil: the finishing touch that makes every bite balanced, comforting, and full of flavour.
This recipe can easily be adapted in many different ways, making it perfect for seasonal cooking or for using ingredients already available in your kitchen. You can swap the eggplants for grilled zucchini for a lighter and fresher version, or use blanched cabbage leaves during the colder months. The filling can also be customized: from classic ricotta cheese to a mix of fresh cheeses, or even a plant-based alternative made with legumes. To add even more flavour, try incorporating aromatic herbs such as thyme, marjoram, or fresh mint. If you prefer a crispier texture, finish the parcels with a light oven gratin and a sprinkle of breadcrumbs. In every variation, Mutti Pasta Sauce with Basil remains the perfect ingredient to enhance the flavours and bring the authentic aroma of Italian cuisine to the dish.
Eggplant parcels with ricotta and basil tomato sauce celebrate the simplicity of Mediterranean cooking through wholesome ingredients and timeless flavour combinations. Eggplant, tomato, and basil come together in an elegant yet easy-to-make vegetarian recipe, perfect as a starter, main course, or light summer lunch. Thanks to their delicate flavour and creamy texture, these eggplant parcels can also be prepared ahead of time and served warm. A versatile recipe packed with flavour and Mediterranean character.
