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Grilled Eggplant Involtini

Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.

Ingredients: 

Ingredients: 

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2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided
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3 tomatoes, halved and seeded
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1 medium onion, diced (1½ cups)
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6 Tbs. olive oil, divided
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4 cloves garlic, minced (4 tsp.)
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¼ cup oil-packed sun-dried tomatoes, drained
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¼ cup chopped basil leaves, plus more for garnish
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¼ cup kalamata olives
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3 Tbs. capers, drained
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2 Tbs. chopped parsley
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2 Tbs. nutritional yeast
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2 cups prepared tomato sauce

Instructions: 

1. Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.

2. Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.

3. Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 
10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.

Nutrition Information: 

Calories: 
380
Protein: 
9 g
Total Fat: 
25 g
Saturated Fat: 
3 g
Carbohydrates: 
39 g
Cholesterol: 
0 mg
Sodium: 
990 mg
Fiber: 
16 g
Sugar: 
17 g
Yield: 
Serves 4

Comments on this Recipe

This is very tasty, I did not use salt or pepper which worked out well as the capers and olives added enough salt for the whole dish. I did have a lot of extra filling (I made 9 rolls), and will use it for polenta lasagna.

This was delicious, the capers are great, just don't put too many in! It'll over power the taste. I also had plenty of filling and made extra because I had extra egg plant to slice.

this looks really good, I shall try it, all the ingredients are amongst my favourites:)

I have made this dish several times. I just love it. Hearty, delicious, and gluten-free! What else could you want?

Involtini dish

Sound good

I enjoyed the eggplant recipe

delicious! I had leftover filling (totally butchered my eggplant!) and I filled my very large swiss chard leaves with it (ribs removed)

Grilled Eggplant

i love it . thank you

Fantastic!

What does the yeast do in this recipe?

nutritional brewer's yeast adds a cheesy like flavor

This sounds absolutely delicious! Can't wait to try it. The sodium sounds a little high, so I doubt if I'll be adding any more salt. The capers & olives should be "salty" enough.

25 grams of fat per portion and 990mg of sodium ? Not healthy ! I ousted out the oil all together and I sprayed Pam for 1 sec, takes off 180 calories per 2 rolls and it's down to 1 g of fat.

This looks super....is it possible to freeze this once assembled?

OR is it possible to freeze any left over filling?

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