Eggplant Involtini (Paleo, Gluten-Free, Dairy-Free, Vegan)
Try this Eggplant Involtini recipe, or contribute your own.
Try this Eggplant Involtini recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 1/2 teaspoon garlic salt
- 1/2 tablespoon lemon juice
- 1 tablespoon nutritional yeast (optional)
- tomato sauce:
- 2 medium eggplants peeled and sliced lengthwise 1/3†thick
- few dashes of salt and pepper
- 1 cup almond milk ricotta (i used kite hill brand or you can make your own, see above for recipe)
- 1/2 cup panko (omit for paleo and increase ricotta by 1/4 cup)
- 2 tablespoon chopped basil
- 1 can of organic whole peeled tomatoes chopped, save the juice
- 1/4 teaspoons red pepper
- salt and pepper ( 1/2 teaspoon of each)
- Carbohydrate 7.35157854288236 g
- Cholesterol 0 mg
- Fat 10.4387879210775 g
- Fiber 1.73341880461444 g
- Protein 1.6584256253797 g
- Saturated Fat 1.44116214643729 g
- Serving Size 1 1 recipe (149g)
- Sodium 298.359819445069 mg
- Sugar 5.61815973826792 g
- Trans Fat 0.36125738901959 g
- Calories 123 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Slice each eggplant lengthwise into 1/2" thick sections.
- Line cookie sheet (you may need 2) with parchment paper and grease with olive oil.
- Brush both sides of the eggplant slices with olive oil and a sprinkle of salt and pepper.
- Lay them on the lined cookie sheet, not touching.
- Cook at 375 degrees F for around 25-30 min or until tender.
- Remove eggplant once tender and place them on a drying rack or flip occasionally while cooling to prevent condensation making them too moist.
- While eggplant is in the oven, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chopped garlic, red pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Cook for about 30 seconds and then add chopped tomatoes and the juice from the can.
- Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to thicken the sauce, then remove from heat.
- In a bowl combine the ricotta, panko, basil, lemon juice, garlic salt, nutritional yeast, salt and pepper, stir to combine.
- Pour the tomato sauce in the bottom of a casserole dish (Or if you used a cast iron skillet to prepare the sauce you can lay the eggplants on to the sauce in the cast iron skillet).
- Spoon about 2 tablespoons of ricotta mixture on the wider end of the eggplant and roll them up.
- Place each roll seam side down into the sauce.
- Place the skillet or dish into the oven for 15-20 minutes more until hot then you can increase heat to broil and move the dish up to the top rack to brown and crisp the top of the eggplant if you wish.
A Busy Mom's Delicious and Easy Eggplant Involtini
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond the bare minimum often feels impossible. But let's be honest, nourishing my family with delicious, healthy meals is one area I refuse to compromise on. That’s where recipes like this Eggplant Involtini come in – a game-changer in my kitchen. It’s surprisingly simple to make, impressive to serve, and packed with flavor that even my picky eaters love.
The beauty of this dish lies in its versatility. It’s naturally paleo, gluten-free, dairy-free, and can easily be made vegan. I usually opt for the dairy-free version, as it suits my family's dietary needs perfectly. But the best part? It's actually quick to prepare! While the eggplant roasts in the oven (and believe me, the aroma alone is worth it), I can tackle other tasks on my to-do list. This recipe allows me to create a wholesome, flavorful meal without sacrificing precious time.
Ingredients are simple and readily available, which is key when I'm already racing against the clock. A trip to the local farmers market usually yields everything I need – fresh eggplants bursting with flavor, juicy tomatoes, and fragrant basil. The ricotta is a little more challenging. For a time, I was making it myself, however after several attempts, I opted for a pre-made version. It made the whole process quicker, and in the end, the taste difference wasn’t substantial enough to justify the added time commitment. I find using Kite Hill brand works well.
The prep work is manageable. The most time-consuming step is slicing the eggplants, but even that’s pretty straightforward. I usually enlist the kids to help with this part – it’s a great way to teach them about cooking and get them involved in the family meal preparation process. The rest is a breeze: roasting the eggplants, sautéing the garlic and tomatoes, and assembling the involtini. The final step involves baking the involtini in the oven until golden brown and perfectly heated.
This Eggplant Involtini recipe has become a staple in our weeknight dinner rotation. It’s not just a meal; it’s a moment of connection, a chance to share a delicious and healthy meal with my family. Even if things are hectic, setting aside a little time to cook something like this Eggplant Involtini reminds me that the most important ingredients aren't always on the shopping list – they are the love and connection shared around the table. So, if you’re looking for a simple, yet flavorful recipe that won't take up your entire evening, try this out. You won't regret it.
Serving suggestions: I love serving the eggplant involtini with a side of quinoa or a simple green salad. The quinoa adds a nutritious base, while the salad provides a refreshing counterpoint to the rich flavors of the involtini. For extra flair, a sprinkle of fresh Parmesan cheese (if not adhering to a vegan or dairy-free diet) before serving adds a touch of elegance.
Variations: Feeling adventurous? Don't hesitate to experiment with different herbs and spices. A dash of oregano or thyme would add another layer of depth to the flavor profile. You can also adjust the amount of spice to suit your taste, or add some chopped mushrooms for a heartier meal. And if you're not following a strict vegan diet, feta cheese would pair well with this recipe.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or oven. Honestly, they taste even better the next day!
I hope you enjoy this recipe as much as my family does. It's a testament to the fact that healthy, delicious meals don't have to be complicated or time-consuming. With a little planning and a dash of creativity, you can create a culinary masterpiece, even in the midst of a busy schedule. Bon appétit!
