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
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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.
