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Eggplant Involtini

Eggplant Involtini

Select large eggplants to make these stuffed eggplant rolls. They are utterly delectable served with crusty bread and a salad. It is one of our very best Italian inspired recipes and ideal for a vegetarian meal. 

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You Will Need:

Main Dish
  • 4 large eggplants, cut lengthways into 1 cm thick slices
  • olive oil
  • Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 25 g Ina Paarman’s Basil Pesto
  • ⅓ cup (80 ml) fresh white breadcrumbs
  • ½ t (2,5 ml) Ina Paarmans Chilli & Garlic Seasoning
  • 250 g ricotta or full cream chunky cottage cheese
  • ½ cup (125 ml) Italian hard cheese, grated
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
Main Dish
  • 4 large eggplants, cut lengthways into 1 cm thick slices
  • olive oil
  • Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 25 g Ina Paarman’s Basil Pesto
  • ⅓ cup (80 ml) fresh white breadcrumbs
  • ½ t (2,5 ml) Ina Paarmans Chilli & Garlic Seasoning
  • 250 g ricotta or full cream chunky cottage cheese
  • ½ cup (125 ml) Italian hard cheese, grated
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
Image
Roast Roast
Spread Spread
Fill and roll Fill and roll

Ina’s Tip

Always shake our Pasta Sauce bottles out with ¼ cup (60 ml) water to dislodge everything, and add it to the sauce.

Method:

Adjust oven rack to the middle position and preheat the oven to 200 °C. Arrange the eggplant slices on a baking tray lined with baking paper. Season the slices very lightly, on one side only, with Garlic & Herb Seasoning and then drizzle generously with olive oil. Bake for 35 - 40 minutes until nicely browned (no need to turn). Remove from oven and turn the temperature down to 180 °C.

Turn slices over and spread each underside with Basil Pesto.

Mix breadcrumbs, Chilli & Garlic Seasoning, ricotta cheese and half of the grated cheese to form a firm paste. With the widest end of an eggplant slice facing you, place a generous tablespoon of cheese mixture on the wide third of each eggplant slice. Roll up.

Decant the Tomato & Basil Pasta Sauce into a medium size ovenproof dish or 4 - 6 individual dishes. Arrange the eggplant rolls, seam side down, in the sauce. Top with the remaining grated cheese.

Bake for 25 - 30 minutes until golden. Serve with an Italian-style bread brushed with olive oil, to mop up the sauce.

Dress the accompanying green salad with our Classic Balsamic Vinaigrette.

Eggplant Involtini

Select large eggplants to make these stuffed eggplant rolls. They are utterly delectable served with crusty bread and a salad. It is one of our very best Italian inspired recipes and ideal for a vegetarian meal. 

Eggplant Involtini

You Will Need:

Main Dish
  • 4 large eggplants, cut lengthways into 1 cm thick slices
  • olive oil
  • Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 25 g Ina Paarman’s Basil Pesto
  • ⅓ cup (80 ml) fresh white breadcrumbs
  • ½ t (2,5 ml) Ina Paarmans Chilli & Garlic Seasoning
  • 250 g ricotta or full cream chunky cottage cheese
  • ½ cup (125 ml) Italian hard cheese, grated
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
Ina’s Tip

Always shake our Pasta Sauce bottles out with ¼ cup (60 ml) water to dislodge everything, and add it to the sauce.

Method:

Adjust oven rack to the middle position and preheat the oven to 200 °C. Arrange the eggplant slices on a baking tray lined with baking paper. Season the slices very lightly, on one side only, with Garlic & Herb Seasoning and then drizzle generously with olive oil. Bake for 35 - 40 minutes until nicely browned (no need to turn). Remove from oven and turn the temperature down to 180 °C.

Turn slices over and spread each underside with Basil Pesto.

Mix breadcrumbs, Chilli & Garlic Seasoning, ricotta cheese and half of the grated cheese to form a firm paste. With the widest end of an eggplant slice facing you, place a generous tablespoon of cheese mixture on the wide third of each eggplant slice. Roll up.

Decant the Tomato & Basil Pasta Sauce into a medium size ovenproof dish or 4 - 6 individual dishes. Arrange the eggplant rolls, seam side down, in the sauce. Top with the remaining grated cheese.

Bake for 25 - 30 minutes until golden. Serve with an Italian-style bread brushed with olive oil, to mop up the sauce.

Dress the accompanying green salad with our Classic Balsamic Vinaigrette.

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