I like to have a good (and easy!) main dish recipe in my back pocket that accommodates a variety of dietary restrictions. This eggplant involtini fits the bill. It is gluten free, dairy free and vegan. I discovered that involtini translates to “little bundles”. I love that because this dish is indeed little eggplant bundles filled with a light, herb forward cauliflower rice mixture. Topped with the brightness of your favorite marinara, this dish is big on flavor.
You may be thinking, but eggplant? Believe me, I did not used to be a fan but this dish made me a believer, and my family and friends too! It’s a good thing, because this eggplant involtini recipe is perfect for entertaining. You can prepare the dish ahead of time and pop it in the oven shortly before you are ready to serve. For some reason I like to serve it around the holidays. It is a pretty dish and when you dress it with extra fresh herbs and crushed pistachios? Wowzers! If you are interested in more holiday recipes check my post here.
Eggplant involtini recipe ingredients
Eggplant- You will need two medium eggplants. Choose shiny, unblemished eggplants that are firm to the touch.
Onion- I prefer a red onion in this recipe for both color and flavor.
Extra virgin olive oil- Sub avocado oil if that is what you have on hand.
Garlic- Fresh is best as a filling component.
Cauliflower rice- I use frozen riced cauliflower, which saves time.
Basil- Since the basil is a star ingredient in the filling, it really should be fresh for that punch of flavor.
Red wine vinegar- While red wine vinegar is punchier and more vibrant, you can substitute a milder white wine vinegar or rice vinegar if you wish.
Salt and pepper
Marinara sauce- Choose your favorite marinara for this recipe.
How to make involtini
Prep the eggplant
First start by salting the eggplant slices (see more on this below). Lay the eggplant slices in a single layer atop a clean kitchen towel or paper towels. Sprinkle the slices liberally with salt and allow them to sit for 30 minutes. You will notice beads of moisture forming on the eggplant. Rinse the salt and juices off of the eggplant with cold water and then dry the slices firmly between paper towels or a clean kitchen towel. Now they are ready for the recipe.
Prepare the filling
While the eggplant sweats, you can start making the filling. Begin by heating olive oil in a saute pan over medium heat. Add the onion and cook until translucent. Add the garlic to the onion and cook for another minute. Add the cauliflower rice to the pan and continue to cook until it is heated through.
Remove the mixture from the stove and add to a small mixing bowl. Add the vinegar, olive oil and fresh basil. Set aside.
Cook the eggplant
This is a good time to preheat the oven to 350 degrees. Then heat the olive oil over medium heat in a large frying pan or grill pan if you wish to achieve grill marks. Cook the eggplant for about 2 minutes per side and transfer to a paper towel to drain any excess oil.
Assemble the involtini
First pour about ¾ cup of the marinara into the bottom of a baking dish. Next, fill the eggplant slices by placing about 3 tablespoons of the cauliflower filling at one end of the slice and then carefully rolling them up. Note: I like to place the filling at the narrower end and roll toward the thicker end. Place the involtini seam side down in a baking dish. Continue the process with the remaining eggplant slices and filling.
Pour the remaining marinara over the involtini.
Bake the eggplant involtini
Bake the eggplant in the preheated oven for 10-15 minutes until heated through. Top with crushed pistachios or pine nuts and extra chopped basil.
To salt or not to salt?
The first step in making eggplant involtini is a bit controversial. That is, to salt or not to salt the eggplant slices? I am on team ‘to salt’ as it has worked like a charm for me in this dish, so why change a good thing. I do it more so for the sweating factor, rather than to cut the bitterness. What I mean by sweating is to draw the moisture out of the eggplant slices to make them hold up better to frying. As for the bitterness, eggplants farmed today have been bred to be far less bitter than eggplants of the past.
Storing leftovers
Eggplant involtini is best enjoyed the first day. You can store leftovers in a glass airtight container for up to 4 days, however it may become soggy.
More eggplant recipes to try
If you are a fan of eggplant check out the following recipes:
Recipe
Eggplant Involtini
Ingredients
- 2 medium eggplants sliced lengthwise, 1/4”
- salt
- 1/2 red onion small dice
- 2 Tbsp extra virgin olive oil divided
- 1 clove garlic minced
- 3 cups cauliflower rice about a 10 oz bag of frozen
- ⅓ cup fresh basil leaves chopped
- 1 Tbsp red wine vinegar
- ¼ tsp salt
- Fresh ground pepper
- 2 cups marinara sauce
optional toppings
- pine nuts or chopped pistachios
- extra chopped basil
Instructions
- Preheat oven to 350 degrees
- Lay eggplant slices in a single layer atop paper towels or a clean dish towel. Sprinkle liberally with salt. Let them sweat for about 30 minutes. Rinse with cold water and press dry between paper towels or a kitchen towel.
- Meanwhile, heat one teaspoon of olive oil in a pan over medium heat. Sauté the onion until translucent, about 4 minutes. Add the garlic and cook one minute more.
- Add in the cauliflower rice and cook until heated through (I use frozen so this takes about 8 minutes). Remove from heat.
- Stir in the red wine vinegar, two teaspoons of the olive oil and the chopped basil. Set aside.
- Heat the remaining tablespoon of olive oil over medium heat in a large frying pan or grill pan (if you wish to achieve grill marks). Cook the eggplant for about 2 minutes per side and transfer to a paper towel to drain any excess oil.
- Pour about ¾ cup of the marinara sauce into the bottom of a baking dish.
- Fill the eggplant slices by placing about 3 tablespoons of the cauliflower filling at one end of the slice and then carefully rolling them up. Place the involtini seam side down in the baking dish. Continue the process with the remaining eggplant slices and filling.
- Pour the remaining marinara over the involtini and bake in the preheated oven for 10-15 minutes until heated through. Top with crushed pistachios or pine nuts and extra chopped basil.