Grilled Eggplant Involtini Recipe

Name: Grilled Eggplant Involtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided; 3 tomatoes, halved and seeded; 1 medium onion, diced (1 1/2 cups); 6 Tbs. olive oil, divided; 4 cloves garlic, minced (4 tsp.); 1/4 cup oil-packed sun-dried tomatoes, drained; 1/4 cup chopped basil leaves, plus more for garnish; 1/4 cup kalamata olives; 3 Tbs. capers, drained; 2 Tbs. chopped parsley; 2 Tbs. nutritional yeast; 2 cups prepared tomato sauce

Servings: persons

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

1
Preheat oven to 375F.
2
Toss together diced eggplant, tomatoes, onion, 3 Tbs.
3
olive oil, and garlic in bowl.
4
Season with salt and pepper, if desired.
5
Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender.
6
Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth.
7
Season with salt and pepper, if desired.
8
Heat remaining 3 Tbs.
9
oil in grill pan over medium-high heat.
10
Cook eggplant slices on grill pan 3 minutes per side, or until tender.
11
Cool.
12
Coat 13- x 9-inch baking dish with cooking spray.
13
Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice.
14
Roll eggplant slices into logs, and place seam-side-down in prepared baking dish.
15
Spoon tomato sauce over eggplant rolls in dish.
16
Bake 10 minutes, or until tomato sauce is hot and bubbly.
17
Garnish with basil leaves.

1410

kcal

Calories

151

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided, 3 tomatoes, halved and seeded, 1 medium onion, diced (1 1/2 cups), 6 Tbs. olive oil, divided, and more.

Yes, Grilled Eggplant Involtini 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!

Grilled Eggplant Involtini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions