Grilled Eggplant Involtini

Grilled Eggplant Involtini could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $2.23 per serving. One portion of this dish contains around 6g of protein, 24g of fat, and a total of 319 calories. 5527 people found this recipe to be delicious and satisfying. Head to the store and pick up kalamatan olives, tomato sauce, tomatoes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is super. Grilled Eggplant Involtini, Eggplant Involtini with Grilled Ratatouille, and Eggplant Involtini are very similar to this recipe.

Servings: 4

 

Ingredients:

¼ cup chopped basil leaves, plus more for garnish

3 Tbs. capers, drained

2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided

4 cloves garlic, minced (4 tsp.)

¼ cup kalamata olives

2 Tbs. nutritional yeast

¼ cup oil-packed sun-dried tomatoes, drained

6 Tbs. olive oil, divided

1 medium onion, diced (1½ cups)

2 Tbs. chopped parsley

2 cups prepared tomato sauce

3 tomatoes, halved and seeded

Equipment:

bowl

oven

baking sheet

food processor

grill pan

baking pan

Cooking instruction summary:

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.

 

Step by step:


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.

2. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender.

3. 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.

4. 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.

5. Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice.

6. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish.

7. Bake 
10 minutes, or until tomato sauce is hot and bubbly.

8. Garnish with basil leaves.


Nutrition Information:

Quickview
318k Calories
6g Protein
24g Total Fat
24g Carbs
27% Health Score
Limit These
Calories
318k
16%

Fat
24g
37%

  Saturated Fat
3g
21%

Carbohydrates
24g
8%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
980mg
43%

Get Enough Of These
Protein
6g
13%

Vitamin K
64µg
62%

Vitamin C
37mg
46%

Vitamin E
5mg
39%

Vitamin A
1684IU
34%

Fiber
7g
31%

Potassium
1067mg
31%

Manganese
0.56mg
28%

Vitamin B6
0.38mg
19%

Copper
0.35mg
18%

Folate
59µg
15%

Iron
2mg
15%

Magnesium
55mg
14%

Vitamin B3
2mg
13%

Vitamin B2
0.18mg
11%

Phosphorus
102mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.77mg
8%

Calcium
65mg
7%

Zinc
0.74mg
5%

Selenium
1µg
2%

covered percent of daily need
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