Home > Recipe > Baked Eggplant Involtini with Asparagus, Speck and Gorgonzola Dolce

This dish can be served as a first course, a side dish, a brunch item or a light lunch.

I recently became acquainted with gorgonzola dolce which is a milder and softer variety of traditional gorgonzola. I love it in a cheese course, but I’m also enjoying finding ways to incorporate it in other dishes.

Baked Eggplant Involtini with Asparagus, Speck and Gorgonzola Dolce
  • small eggplant sliced lengthwise on mandolin
  • pencil thin asparagus
  • gorgonzola dolce warmed
  • grated parmesan
  • speck
  • basil
  • honey
  • black pepper
  • olive oil
  • garlic
  • dry seasonings
  • panko crumbs
How To
  1. Slice eggplant and coat in olive oil and minced garlic.
  2. Sprinkle dry seasonings.
  3. Coat one side with gorgonzola and other side with panko.
  4. Layer basil and asparagus.
  5. Fold and wrap with full piece of speck.
  6. Sprinkle with parmesan and bake at 350 till tender (about 30 minutes).
Finishing Touch: Drizzle of honey (optional) and generous grind of black pepper.


7 Comments, RSS

  • bellini

    says on:
    October 21, 2013 at 8:33 pm

    I haven’t come across gorgonzola dolce but it sounds intriguing. You are always two steps ahead Joan.

    • Joan Nova

      says on:
      October 21, 2013 at 8:39 pm

      It’s not really sweet, just milder. I’m not too far ahead of you. I just recently discovered it but it’s been around a while.

  • sippitysup

    says on:
    October 21, 2013 at 11:27 pm

    Dolce also melts a bit nicer because it’s less dry (my personal opinion). GREG
    sippitysup recently posted..Waiting for Roasted Pumpkin Soup with Toasted Pumpkin SeedsMy Profile

  • Cristina, from BA to Paris

    says on:
    October 22, 2013 at 2:27 am

    I will look for the variety of gorgonzola. havent seen it here yet. Just having breakfast, but would looove to have your dish for lunch!

  • Victoria of Flavors of the Sun

    says on:
    October 22, 2013 at 9:28 am

    Another inspired interpretation, Joan. I love involtinis just because they are always so pretty. This has the added bonus of also being interesting! I am a huge fan of gorgonzola dolce–huge.
    Victoria of Flavors of the Sun recently posted..Indian Vegetarian Fast Food at HomeMy Profile

  • Norma - Platanos, Mangoes and Me!

    says on:
    October 23, 2013 at 9:30 am

    The gorgonzola is a good addition to this spectacular invention of yours.

  • Erica

    says on:
    November 3, 2013 at 8:05 am

    That dish looks so beautiful,Joan!I would love to try the Gorgonzola Dolce.
    Erica recently posted..Plantain NachosMy Profile

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