Eggplant Involtini
Eggplant Involtini, also known as ‘Involtini di melanzane’ in Italian, is a traditional dish from Southern Italy, but easily make in a Aussie kitchen. 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 (as a “no meat” lunch or dinner). Some won’t even know that there’s no meat in there.😉
Eggplants are a fantastic meat substitute, 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!
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 want to add meat.
I’ve added the conventional and Thermomix methods to this recipe, so there’s no excuse for not trying it.
The Perfect Eggplant for the Involtini
The key to excellent eggplant involtini starts with selecting the right eggplants. Look for firm, glossy eggplants with smooth skin. Globe eggplants work best for this recipe, as their larger size makes them easier to roll. Pick the fresh, shiny ones.
Make-Ahead Tips
One of the best things about eggplant involtini is that it can be prepared in advance. Assemble the dish up to a day ahead and refrigerate. When you’re ready to eat, simply pop it in the oven and bake until heated through. Eggplant involtini is a versatile dish that’s perfect for both family dinners and entertaining guests. Its rich flavours and comforting texture make it a crowd-pleaser, while its vegetarian status ensures it can be enjoyed by many. So why not give this Italian classic a try? Your taste buds will thank you!
Serving Suggestions
Serve your eggplant involtini hot from the oven, garnished with fresh basil leaves. This dish pairs wonderfully with a crisp green salad and a slice of crusty bread to soak up the delicious sauce.
Frequently Asked Questions
Can I make it gluten-free?
Yes! Choose gluten-free bread crumbs or omit them entirely for a naturally gluten-free meal.
What about dairy-free or vegan?
Absolutely. Swap out the ricotta for your favourite vegan cheese or tofu mixture, and use plant-based Parmesan substitutes.
Can I freeze Eggplant Involtini?
Yes, once baked and cooled, freeze in an airtight container up to one month. Reheat in the oven, covered with foil, until hot throughout.
Can I use zucchini instead?
Definitely! Thinly sliced, roasted zucchini is a brilliant alternative with a similar texture.
Why are my eggplant slices tough?
They likely need more cooking. Don’t be afraid to roast the eggplant till tender—they should bend easily without breaking.
Eggplant Involtini
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 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. Any eggplant pieces that are too small for rolling, cut them into tiny cubes and set them aside to use in the filling.
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. Remove and set aside when finished.
Mix the Cheese Filling when the sauce is finished:
- Without cleaning the bowl, add the ricotta feta, mozzarella, Parmesan, egg, chopped up eggplant 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.
Can’t wait to make this. Similar to another Eggplant involtini recipe I used to make but this one is the firm mix recipe so much easier. Just a question BEC … is it okay to freeze?
Yes, you can freeze it. The texture of the eggplant is a little different after defrosting, but it’s absolutely fine to freeze.
Delicious! My toddlers loved it too! Really easy to make, although I probably cheated because I remember we made it in the Dinners Course at your Cooking School prior to COVID. Such a great easy meal. Got it together before school pick up and then heated it up at dinner time.
I’m so glad you liked it enough to make it again. Great the kids love it too. x