Eggplant Involtini

Based on 15 ratings
Julie

Julie

Editor-in-Chief

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

How-To Videos

Utensils

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

Nutrition per serving

Cal
544
Protein
17 g
Fat
30 g
Carb
52 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!