Eggplant involtini

 In Dinner/Supper, Gluten Free, Lunch, Recipes, Sides, Vegetarian

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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

Eggplant involtini
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5 from 1 vote

Eggplant involtini

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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Calories 227kcal
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

  • Pre-heat the oven to 200°c/390ºF. 
  •  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.
  • 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. 
  • To make the ricotta filling, combine all the ingredients and mix well.
  • 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.
  • Top with the mozzarella cheese then place in the oven and allow to bake for 10-15 minutes until golden and bubbling. 
  • Remove from the oven, top with basil and serve. 

Nutrition

Calories: 227kcal | Carbohydrates: 25g | Protein: 17g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 1121mg | Potassium: 850mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10% | Vitamin C: 13% | Calcium: 33.4% | Iron: 7.4%

Creamy spinach baked ravioli

Creamy spinach baked ravioli

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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