Eggplant involtini

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Eggplant involtini stuffed with herby ricotta filling baked in rich tomato sauce is a delicious vegetarian dish, perfect for dinner.

Eggplant involtini

What is involtini?

Involtini is the Italian word for “rolls” and is a recipe consisting of a wrapper of sorts rolled around a filling. You can make involtini out of vegetables (like this eggplant/aubergine version), fish or meat. Involtini and Rollatini are pretty much the exact same recipe, the eggplant is just often breaded in rollatini.

Eggplant involtini

How to make eggplant involtini?

Grill thin sliced of eggplant until cooked through then add a spoonful of herbed ricotta filling and roll into tight rolls. To make the tomato sauce, sweat onions and garlic in butter until soft and translucent then add canned tomatoes and herbs and allow to simmer until reduced. Add the eggplant rolls and top with mozzarella. Bake until golden and bubbling then top with fresh basil and serve.

Can I freeze eggplant involtini?

You can make the involtini all the way up to baking then freeze. Top with mozzarella before baking until golden and bubbling.

Eggplant involtini

Easy vegetarian dinner recipes

  1. Cauliflower tikka masala
  2. Creamy spinach baked ravioli
  3. Vegetarian lasagna with basil pesto and ricotta
  4. Easy lemony spring pea pasta
  5. Vegetable fried rice

 

Eggplant involtini

5 from 2 votes
Eggplant involtini
Eggplant involtini
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Eggplant involtini stuffed with herby ricotta filling baked in rich tomato sauce is a delicious vegetarian dish, perfect for dinner.

Course: Dinner, Vegetarian
Cuisine: Italian
Keyword: Eggplant Involtini, Eggplant Rollatini, Vegetarian dinner
Calories: 227 kcal
Author: Alida Ryder
Ingredients
  • 4 large eggplants sliced into ½cm slices
  • olive oil for brushing
For the ricotta filling
  • 250 g (½lb) ricotta
  • 250 g (½lb) cream cheese room temperature
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh basil finely chopped
  • 2-3 garlic cloves crushed
  • 1-2 tsp red chilli, finely chopped (optional)
  • salt and pepper, to taste
For the tomato sauce
  • 1 red onion finely chopped
  • 3 garlic cloves crushed
  • 2x 400g (14oz) cans cherry tomatoes
  • 1 tsp sugar (optional)
  • 2 tsp salt
  • 2 tsp Italian herbs
  • black pepper, to taste
For the topping
  • 1-2 cups grated mozzarella cheese
  • fresh basil for serving
Instructions
  1. Pre-heat the oven to 200°c/390ºF. 

  2.  Brush each aubergine slice with olive oil and place on a very hot griddle pan. Grill for 2-3 minutes per side. Remove from the pan and set aside. Continue until all the aubergine slices have been grilled.

  3. For the tomato sauce, sweat the onion and garlic until soft and translucent in a splash of olive oil in a large oven-proof pan. Add the tomatoes and seasonings and allow to simmer for 10 minutes. 

  4. To make the ricotta filling, combine all the ingredients and mix well.

  5. To make the involtini, place a dollop of the ricotta filling onto a slice of aubergine and roll up. Place in the tomato sauce and continue until all the aubergine slices have been used.

  6. Top with the mozzarella cheese then place in the oven and allow to bake for 10-15 minutes until golden and bubbling. 

  7. Remove from the oven, top with basil and serve. 

Nutrition Facts
Eggplant involtini
Amount Per Serving
Calories 227 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 1121mg 47%
Potassium 850mg 24%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 13g
Protein 17g 34%
Vitamin A 10%
Vitamin C 13%
Calcium 33.4%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy spinach baked ravioli

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Mushroom arancini with mozzarella and roasted tomato sauce

Mushroom arancini with mozzarella and roasted tomato sauce

 

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Comments
  • Stelios mamatis
    Reply

    Very nice recipes
    I would like to save them in my computer and mobile.

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