Eggplant Involtini

Eggplant Involtini

Based on 25 ratings
Carla Matthäus

Carla Matthäus

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
300 g
eggplant
40 g
walnuts
5 g
thyme
60 g
maple syrup
60 g
honey
160 g
goat cheese (divided)
olive oil
salt
MetricImperial

Utensils

pastry brush, baking sheet, oven, cutting board, knife, food processor, baking dish

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How-To Videos

how-to-measure

How to measure

Nutrition per serving

Cal544
Fat30 g
Protein17 g
Carb52 g
  • Step 1/4

    Trim off the stem end of the eggplant. Cut lengthwise into thin slices. Brush with some olive oil and season with salt. Bake at 220°C/430°F for approx. 20 min., flipping the eggplant slices halfway through.
    • 300 g eggplant
    • olive oil
    • salt
    • pastry brush
    • baking sheet
    • oven
    • cutting board
    • knife

    Trim off the stem end of the eggplant. Cut lengthwise into thin slices. Brush with some olive oil and season with salt. Bake at 220°C/430°F for approx. 20 min., flipping the eggplant slices halfway through.

  • Step 2/4

    Add walnuts to a food processor. Pluck thyme leaves and add to the food processor with maple syrup and honey. Blend until well combined.
    • 40 g walnuts
    • 5 g thyme
    • 60 g maple syrup
    • 60 g honey
    • food processor

    Add walnuts to a food processor. Pluck thyme leaves and add to the food processor with maple syrup and honey. Blend until well combined.

  • Step 3/4

    Coat cooked eggplant slices with walnut-thyme paste and place a small spoonful of goat cheese in the center of each slice. Roll up the slices.
    • 50 g goat cheese

    Coat cooked eggplant slices with walnut-thyme paste and place a small spoonful of goat cheese in the center of each slice. Roll up the slices.

  • Step 4/4

    Grease a baking dish with some olive oil and transfer the eggplant rolls, seam side down, to the baking dish. Top with the remaining goat cheese and walnut-thyme paste. Bake at 220°C/430°F for approx. 10 min. Enjoy!
    • 110 g goat cheese
    • olive oil
    • baking dish
    • oven

    Grease a baking dish with some olive oil and transfer the eggplant rolls, seam side down, to the baking dish. Top with the remaining goat cheese and walnut-thyme paste. Bake at 220°C/430°F for approx. 10 min. Enjoy!

  • Enjoy your meal!

    Eggplant Involtini

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