Eggplant Involtini

Eggplant Involtini

Based on 7 ratings

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g eggplant
40 g walnuts
5 g thyme
60 g maple syrup
60 g honey
160 g goat cheese (divided)
olive oil
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
544
Protein
17g
Fat
30g
Carb
52g

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 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 walnuts
  • 5 thyme
  • 60 maple syrup
  • 60 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 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 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!