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Eggplant Involtini

a white baking dish with rolled eggjplant involtini

Eggplant Involtini, also known as ‘Involtini di melanzane’ in Italian, is a traditional dish from Southern Italy. The concept of rolling ingredients in slices of eggplant can be traced back to the rich culinary traditions of regions like Sicily and Calabria, where eggplants are a staple. This eggplant and cheese involtini can be served to the most devoted carnivores; some won’t even know there’s no meat in there. Or maybe that’s just my hubby and his meat-eating friends 🙂

Eggplants are a fantastic substitute for meat, with their rich, meaty texture making every bite satisfying. Packed with delicious cheeses and aromatic herbs wrapped in tender eggplant slices. This dish promises to deliver all the comfort of a traditional meat dish without the meat. Perfect for Meatless Mondays or any day you want to impress with plant-based deliciousness!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

But hey, you can get creative with your fillings. While traditional involtini might use ricotta or mozzarella, I’ve added feta to mine to give it some extra flavour. You can experiment with different cheeses, add pine nuts for crunch, or include spicy Italian sausage for an extra kick if you do want to add meat.

I’ve added the conventional and Thermomix methods to this recipe, so there’s no excuse for not trying it.

a white baking dish with rolled eggjplant involtini

Eggplant Involtini

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
This is a lovely Italian meal that's brilliant for meat-free Mondays or vegetarians. I can be a light meal, or an evening dinner.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Difficulty Easy
Course Lunch or dinner
Cuisine Italian
Servings 4 -6
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

  • 2 large eggplants washed, trimmed, and sliced into 1/2 -1 cm thick pieces
  • 1 1/2 cups ricotta cheese
  • 1/2 cup feta cheese crumbled
  • A handful of fresh basil or parsley chopped
  • 1 tbsp mixed dried or fresh herbs as per your preference I use my herb blend if I don't have fresh
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 egg
  • 1 Zest of 1 lemon
  • Olive oil for cooking and drizzling
  • Salt and pepper to taste
  • 2 tbsp olives any variety, roughly chopped (optional)
  • 1/2 red onion finely diced
  • 1 bottle tomato pasta sauce or 1 can of tomatoes I use Annalisa tinned tomatoes

Instructions
 

Thermomix Method:

  • Preheat the Oven: Set your oven to 180°C. Lightly oil two baking trays or line them with baking paper.

Prepare the Eggplants:

  • Arrange the eggplant slices on the trays. Brush each slice with olive oil, sprinkle with your chosen herbs, and season with salt and pepper. Bake for about 25 minutes or until they are soft enough to roll easily. This will depend on how thin you slice them, but remember, if they're too thin they'll fall apart.

Make the Sauce:

  • Place the onion and a drizzle of olive oil in the Thermomix bowl. Chop for 3 sec/speed 5, then sauté for 3 min/120°C/speed 1. Measuring cup off.
  • Add the tomato sauce and olives (optional) to the bowl. Cook for 15 min/100°C/Reverse/speed 1 with the measuring cup off but the basket in place to thicken the sauce.

Mix the Cheese Filling:

  • Without cleaning the bowl, add the ricotta feta, mozzarella, Parmesan, egg, and chopped basil or parsley. Add the lemon zest and season with salt and pepper.
  • Mix for 10 sec/reverse speed +3 or until well combined.

Assemble the Involtini:

  • Increase oven temperature to 200°C.
  • Spread about half of the tomato sauce in the bottom of a baking dish.
  • Place an eggplant slice on a flat surface. Spoon a portion of the cheese mixture onto the slice, spreading evenly. Roll up the slice and place it seam side down in the baking dish.
  • Repeat with the remaining eggplant slices and cheese mixture, leaving a small gap between each roll.

Bake:

  • Drizzle the remaining tomato sauce over the rolled eggplants.
  • Sprinkle the remaining cheese on top.
  • Bake in the preheated oven until the cheese is golden brown and bubbly.

Conventional Method:

  • Preheat the Oven: Set your oven to 180°C. Lightly oil two baking trays or line them with parchment paper.
  • Prepare the Eggplants: Place the eggplant slices on the trays. Brush each slice with olive oil, sprinkle with your choice of herbs, and season with salt and pepper. Bake for about 25 minutes or until they are soft enough to roll easily. This will depend on how thin you’ve slice them.

Prepare the Sauce:

  • Heat a little olive oil in a pan over medium heat. Add the diced onion and cook until translucent.
  • Stir in the tomato sauce and chopped olives (optional). Simmer until the sauce thickens.

Mix the Filling:

  • In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, and chopped basil or parsley.
  • Fold in the lemon zest and season with salt and pepper.

Assemble the Involtini:

  • Increase oven temperature to 200°C.
  • Spread about half of the tomato sauce in the bottom of a baking dish.
  • Place an eggplant slice on a flat surface. Spoon a portion of the cheese mixture onto the slice, spreading evenly. Roll up the slice and place it seam side down in the baking dish.
  • Repeat with the remaining eggplant slices and cheese mixture, leaving a small gap between each roll.

Bake:

  • Drizzle the remaining tomato sauce over the rolled eggplants.
  • Sprinkle the remaining cheese on top.
  • Bake in the preheated oven until the cheese is golden brown and bubbly.

8 Comments

  1. This really sounds amazingly good with so many yummy cheeses. Will tick a box with the veggos here. Thanks Bec.

  2. Have some prosciutto leftover from a grazing platter so thinking it would be good wrapped in the eggplant before adding the cheese mix – what do you think?

  3. 5 stars
    Just the recipe I needed to use heaps of eggplants growing in my garden and this sounds delicious.

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