Eggplant Involtini
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becs-table.com.auCraving a vegetarian dish that's both elegant and satisfying? Our Eggplant Involtini recipe is the answer! Thinly sliced eggplant wrapped around a cheesy filling, nestled in a flavourful tomato sauce. Get step-by-step instructions for this crowd-pleasing Italian favourite.
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. 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.