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. This rolled aubergine eggplant is the best of summer eating.

Try Grilled Eggplant Involrini while eggplants are still in season.

Grilled Eggplant Involtini

Name: Grilled Eggplant Involtini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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.)

Involtini is an Italian term for small, bite-sized wraps and furthermore these can be made of vegetables, meats, seafood and the like. The rolled aubergine egpplant 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. All good things for great summer eating.

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:

Slice an eggplant into 1/4 inch thick pieces and then oil and season both sides.
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.
Allow the eggplant strips to grill for about 4 minutes on each side, until tender and browned.
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 rolled Aubergine Eggplant:

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.
Place about two tablespoons of the filling onto one end of a grilled strip of eggplant and then roll tightly.
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.
Bake for about 20 minutes in a 350℉ oven, until bubbly. Allow to set for 10 minutes prior to serving.

Grilled Eggplant Involtini Recipe from Platter Talk. This aubergine eggplant is sure to please! Find the best of summer eating in this rolled aubergine eggplant recipe.

Eggplant Involtini that is all wrapped, sauced, and ready for the oven. It’s the best of summer eating, from your own garden.

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 collection of aubergine eggplant recipes.

Eggplant is grilled and rolled with a filling and then the involtini is baked at 350℉ for 15 minutes.

Always Use a Good Sauce for the Best of Summer Eating

To be truthful, as with any good sauce-based dish, so much of it depends on that sauce. Our fresh tomato sauce recipe 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, we think this aubergine eggplant recipe is simple the best of summer eating! -Dan

Grilled Eggplant Involtini with basil-infused couscous is in essence the best of the season.

Don’t miss some of our other popular eggplant recipes!

For more grill fare, check out the Ultimate Summer Grilling Recipe Guide from Saveur!