Grilled Eggplant Involtini features fresh bite-sized strips of grilled eggplant that are wrapped around a mixture of tomato sauce and basil-infused cheesy couscous and then oven baked to a delicious and savory perfection.
Try Grilled Eggplant Involrini while eggplants are still in season.
Grilled Eggplant Involtini
Involtini is an Italian term for small, bite-sized wraps and furthermore these can be made of vegetables, meats, seafood and the like. The involtini is wrapped around a filling and in essence this part of the recipe often consists of a sauce, a cheese, nuts and cured meats.
We started the recipe for this eggplant involtini off by putting together a batch of fresh tomato sauce and then we fired up the grill.
These strips of eggplant can be grilled a day ahead of time and then stored in the refrigerator until ready to use.
Note from the above photo that not all of the eggplant are “perfect.” There were a couple of parts that needed cutting out and notice also that this is not a big deal. They still roll well and were delicious. All in all, this is all done in the name of keeping it simple and keeping it delicious.
Follow These Simple Steps for Grilled Eggplant Involtini:
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Slice an eggplant into 1/4 inch thick pieces and then oil and season both sides.
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Heat a grill to medium high, or by the same token if you don’t have a grill you can use a hot grill pan.
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Allow the eggplant strips to grill for about 4 minutes on each side, until tender and browned.
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The eggplant can be grilled a day ahead of time and then wrapped and refrigerated for a day if you want to plan ahead.
For the Filling of this Grilled Eggplant Involtini:
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Take 2 cups of basil-infused couscous and then stir in 2 cups of tomato sauce. Then, mix in some shredded mozzarella cheese and some Parmesan cheese.
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Place about two tablespoons of the filling onto one end of a grilled strip of eggplant and then roll tightly.
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Place the rolled eggplant involtini into a sauce-lined backing vessel and then top with a little more sauce and some additional grated Parmesan cheese.
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Bake for about 20 minutes in a 350℉ oven, until bubbly. Allow to set for 10 minutes prior to serving.
Eggplant Involtini that is all wrapped, sauced, and ready for the oven.
We’ve featured a few eggplant recipes in the past here on Platter Talk and in fact this eggplant involtini is a beautiful and delicious addition to our repertoire.
Eggplant is grilled and rolled with a filling and then the involtini is baked at 350℉ for 15 minutes.
Use a Good Sauce
To be truthful, as with any good sauce-based dish, so much of it depends on that sauce. Our fresh tomato sauce makes for a solid base to this eggplant involtini.
We hope you give both recipes a try soon! Thanks for reading our posts here on Platter Talk and once again, be sure and let us know how you like this one. -Dan
Grilled Eggplant Involtini with basil-infused couscous is in essence the best of the season.
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Grilled Eggplant Involtini
Ingredients
- 3 medium sized eggplants that are sliced lengthwise into 1/4 inch pieces.
- olive oil
- salt and pepper
- about six cups of tomato sauce of which you can find the recipe here.
- 2 cups couscous cooked
- a handful fresh basil leaves coarsely torn
- 2 cups mozzarella cheese shredded
- 2 cups Parmesan cheese grated, divided.
Instructions
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Heat grill to medium high heat and then preheat oven to 350℉
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Brush slices of eggplant with olive oil and then season with salt and pepper on both sides.
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Grill eggplant slices for about 4 minutes on each side, until marked and tender.
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Meanwhile, prepare couscous as directed and stir in fresh basil leaves while still hot.
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In a medium sized mixing bowl, combine couscous, Mozzarella cheese and 1 cup of Parmesan cheese along with 2 cups of tomato sauce and then mix thoroughly.
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Use a deep 9x9" baking dish or skillet and then line with 1 cup of tomato sauce. Or, use a rectangular lasagna pan and then spread 2 cups of tomato sauce on bottom.
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Lay grilled eggplant slices out on a clean flat surface and then add a dollop of 2 tablespoons couscous mixture to one end of each slice. Tightly roll eggplants, beginning at the end with the filling and then roll from end to end.
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Place rolled eggplants in baking dish(es) and then cover with remaining tomato sauce. Sprinkle tops of eggplant wraps with remaining Parmesan cheese and then place in the hot oven.
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Bake for 15 to 20 minutes until bubbly. Remove from oven and allow to set 10 minutes before serving.
I love eggplant but we always just grill it. this involtini sounds like something I’d really enjoy. I can’t wait to try it.
Oh wow, I am not normally an eggplant fan, but this looks so delicious so I will have to give it a try!
Yum Yum…this recipe has my name written all over it. I love eggplant grilled and any time you add homemade sauce it’s a winning combination. Perfect for this fall weather we are having.
I’m a big fan of eggplant. I should really cook with it more! I’ll start with this recipe. 🙂
Christine, this recipe will wow you. I promise. Thanks so much for stopping by Platter Talk, we always love to hear from our readers!
i’ve never used eggplant-but you’ve inspired me! These look amazing!
Yours is such a common theme, it’s time for you to get your eggplant on! Thanks so much for dropping by Platter Talk!
You know, I’ve never cooked eggplant. You’d think that as a vegetarian for 25+ years I would have! But, now with this awesome recipe I will do this at home! Great work on this one. It looks awesome!
Debi! I can’t believe you haven’t made any eggplant dishes!!! Thanks for stopping by Platter Talk – we love your work and can barely wait to see what you do with this incredible veggie!
You may not belive, but I buy eggplants every week from Trader Joe’s and I use them as sauteed, in lentils, in meats etc. I will definitely try your recipe.
It always amazes me how you can use an eggplant for so many different dishes. Thanks for stopping by Platter Talk again and taking the time to leave a comment; we truly love hearing from our readers!
Thank you for this post! I love eggplant, but I always seem to make it chewy when I try to cook it. I am going to try your method!
Michelle, we can’t wait to hear how you like it! Thanks so much for stopping by for some Platter Talk!
This looks great! For some time I didn’t care much for eggplant but then found I really like it grilled. Need to try!
It’s amazing how versatile this vegetable is and the delicious creations that you can make with it. Thanks so much for stopping by for some Platter Talk, David. We love hearing from our readers!
It’s funny that I’ve never grilled eggplants before!! I make all the time pickled eggplant to eat on a toast but never grilled.
Not just funny, delicious too! Hope you try this soon and thanks for stopping by for some Platter Talk!
This looks like the perfect vegetarian dish. Any suggestions for the eggplant if I don’t have a grill?
Giselle, use a grill pan, or broil the slices of eggplant, squash, or whatever you thinking of using. Thanks so much for stopping by for some Platter Talk!
You’ve just reminded me that it’s been forever since I last made aubergine involtini! I stuff mine with bulghar wheat and feta. Gorgeous! Loving the sound of your variation!
Thanks for the great comments, Elizabeth We are excited to create other great variations of this wonderful dish.
This looks delicious. Thanks for sharing!
THanks, Michele. It’s all that and more!
I am always looking for new ways to use eggplant. This looks perfect to me.
I love eggplant and how versatile it is, I made something similar to this last week but didn’t use couscous, I will have to try your version soon, it sounds delicious
Grilled Eggplant Involtinilooks amazing Dan, I love eggplant and I definitely could see this at dinner someday soon…like tonight if I can get to the market. Are there any tips you found useful when you make it? Your recipe seems so easy to follow I probably don’t need any, but thought it never hurts to ask.
I’ve never made involtini but you make it seem pretty straightforward! I’m going to have to give it a try!
I have some eggplant in my garden that I need to use!!! yummy!
I love aubergine and this looks absolutely fantastic!
Thanks so much, Kate!
my sister has just sent me some eggplant yesterday. your recipe is very nice. I should try it out this weekend 🙂
thanks so much for sharing.
Enjoy this one, Pat! Thanks for stopping by Platter Talk.
I adore eggplants, but I definitely don’t make them enough. Grilling sure brings out the best flavors from eggplant. I am looking forward to trying this dish!
Thanks so much for stopping by Platter Talk, I think you’ll love eggplant dish!
I am a fan of involtini. My favorite appetizer! Yours look fantastic 🙂
Thanks so much, Igor. This was my first time with this, it won’t be my last.
You had me at basil couscous! This sounds absolutely amazing! Yum!
It’s a great combo, I hope you try this soon!
What a superb vegetarian dish and the couscous sounds delicious too. Very heatlthy
Thanks, Bintu. This recipe is truly a gift from the season.
I love eggplant! This recipe looks delicious. I better heat up the grill!
Amy, you’ll love this one!
Eggplant is so delicious, I don’t know why we don’t eat it more often. Thank you for a delicious recipe!
I make a similar dish! Love this idea!
This looks so delicious! I can’t wait to try it soon!
I adore eggplant (or aubergine as we Brits call it) and your involtini look like such a great way to enjoy it!
Thanks so much, Kavey. This was one of the best meals to come out of last summer!
Such an incredible, vegetable packed meal! I love those grill marks on the eggplant and it sounds perfect paired with the couscous.