Eggplant Involtini With Mozzarella Cheese Recipe

Name: Eggplant Involtini With Mozzarella Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants cut lengthwise into 0,5 cm thick stripes; 1 onion small, cubed; 1 clove garlic minced; 4 small tomatoes cubed; 1 tea spoon of oregano; 1 tea spoon of herbes de provence; 15 oil table spoon of; 7/8 cup mozzarella; 1 handful pistachio nuts; 1 handful olives; 1 can anchovies; black pepper; 7 ounces short pasta such as penne, creste di gallo, fusilli

Servings: persons

2 eggplants cut lengthwise into 0,5 cm thick stripes
1 onion small, cubed
1 clove garlic minced
4 small tomatoes cubed
1 tea spoon of oregano
1 tea spoon of herbes de provence
15 oil table spoon of
7/8 cup mozzarella
1 handful pistachio nuts
1 handful olives
1 can anchovies
black pepper
7 ounces short pasta such as penne, creste di gallo, fusilli

1
1. Brush eggplant stripes with oil and grill till golden brown on each side. Remove from grill.
2
2. Heat remaining oil, add garlic and onion, fry 2 min, add tomatoes, fry 5 min.
3
3. Sprinkle with herbs and black pepper.
4
4. Cook pasta according to instruction on the package. Drain and cool down.
5
5. Arrange pasta in a heatproof dish.
6
6. Cover with tomatoes sauce.
7
7. Put piece of anchovies and a bit of mozzarella at one end of eggplant stripe and roll up.
8
8. Repeat with the rest of eggplant stripes.
9
9. Arrange them on the tomatoes sauce.
10
10. Sprinkle with remaining mozzarella cheese, olives and pistachio nuts.
11
11. Bake several minutes in the oven in 160 C degrees, till the cheese will melt.

3669

kcal

Calories

381

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggplants cut lengthwise into 0,5 cm thick stripes, 1 onion small, cubed, 1 clove garlic minced, 4 small tomatoes cubed, and more.

Yes, Eggplant Involtini With Mozzarella Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Involtini With Mozzarella Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions