Involtini di Melanzane
                     Involtini di Melanzane
https://www.wholesomebellies.com.au/
Involtini di Melanzane is a beautiful meatless dish.
When you eat Involtini de Melazane you feel the nourishment and 
love that its ingredients have. It’s light dish and extremely tasty.
Involtini di Melanzane needs some preparation time, but worth 
every single minute.  Eggplant Involtini is a vegan dish with 
eggplant and thinly sliced vegetables woven into the eggplant with 
slices of vegan cheese.
When you’re craving hearty, meatless goodness that warms the 
heart, an Italian classic like Eggplant Involtini will do the job.
Before I became vegetarian mum would always make us a 
similar recipe, but rather than eggplant she would use sliced 
chicken breast. Becoming vegetarian 15 years ago has helped 
me use some of my families’ traditional recipes and create a 
new twist – this time replacing chicken with eggplant.  It’s a 
great option for those nights when you’re trying to cut back 
on meat consumption.
Here’s what you need for our Involtini di Melanzane.  A baking 
tray and chopping board are essential for food prep.  A sharp 
knife or julienne grater will make the job easier. measuring 
cups and a grater to grate the cheese – it’s much easier than 
trying to slice it thinly!
We finely slice the eggplant about 1.5 cm lengthway, drizzle 
with olive oil and salt bake it.  Then we with julienned carrots, 
asparagus, and basil. Roll them up before topping them with a 
classic tomato sauce topped with vegan cheese.  Finally, they go 
into the oven to cook completely for about 10 minutes until soft.
Asparagus is a healthy addition to any recipe. Add one bunch to 
your Involtini Melenzane for an extra dose of vitamins and 
minerals.  Adding four leaves of basil to this recipe will enhance 
the flavor. Our fresh basil gives the dish an extra punch you 
won’t forget! We will also be using passata – or even tinned 
tomatoes.  Tomatoes are versatile and mild practically a 
superfood packed with vitamins and fibre, and you’re going to 
consume a high concentration of beautiful antioxidants. There 
are certainly health benefits you can gain from that.
This recipe is a great way to indulge in a healthy diet. Add 
mozzarella cheese or your favourite vegan cheese, to make 
this dish delicious
Eggplants, also known as aubergines, are technically a fruit 
and belong to the nightshade family of plants. They come in 
many different varieties, ranging from purple to green and 
round to elongated.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: Makes approx 8 eggplant rolls
Ingredients
Sugo
1 onion (medium size)
2 tablespoons olive oil
1 bottle passata
1 teaspoon salt
4 fresh basil leaves
Involtini
1 large eggplant (about 600 grams)
1 bunch asparagus
1 large carrot julienned
150 grams of nozarella cheese (or any vegan cheese)
1 teaspoon salt
Method
Sugo
Cut onion into small medium pieces and sauté in olive oil u
ntil 
caramelised.
Add bottle passata, basil and salt
Let simmer on medium heat for up to 30 minutes.
Involtini
Slice eggplant into thin slices about 1.5 cm lengthways.
Rub eggplant with infused basil olive oil and sprinkle with salt.
Bake in oven about 10 minutes until soft
Meanwhile julienne the carrots and asparagus.
Once the eggplant has cooled, line the eggplant with a two to 
three thin slices of mozarella, and three to four julienned 
carrots and asparagus. Roll up the eggplant.
In a baking dish line bottom with a thin layer of tomato sugo, 
then place your rolled up eggplants on the sauce, top with sauce 
and nozarella cheese.
Bake in oven at 180 degrees for 20 - 30 minutes.
Equipment you Need
Chopping Board
Baking tray
Sharp knife or julienne grater
Scales to weight vegetables
Measuring Cups
Grater to grate cheese
Now let’s talk about this incredible plant – eggplant!. 
Eggplants are a nutrient-dense food, meaning they contain a 
good number of vitamins, minerals, and fiber in a few calories. 
Specifically, this veggie is packed with vitamin C, which helps 
maintain a healthy immune system as well as vitamin K, which 
helps build strong bones and blood vessels.
I am often asked “Am I supposed to salt my eggplant”.  To be 
honest, I never do and back in the day, this was a practice often 
done to help release the bitterness from the eggplant.   If you 
know my recipes and know me well, by now you’ll know that I’m 
not a very complicated chef, so salting eggplants is just another 
step I don’t have time to do.  And to be honest, I’ve never cooked 
eggplant and found it to be bitter. So, let’s just make things easy 
and skip this ‘salting eggplant’ step!
Eggplant is one of those vegetables that can be overwhelming for 
people and hard to figure out the best way to cook it.  To be 
honest, remove those blockages from your mind, grab yourself an 
eggplant, and create some magic.  It can be used in many different 
dishes. You can grill or use them in a salad, stir-fry, roast and then 
blend to make baba ganoush. They’re also a great vegan 
substitute for meat in some recipes.
Some of my favorite ways to use 
eggplant are in a pasta sauce, with 
Asian sauces as a stir fry, and rice. 
I also use it in a Moroccan stew 
with chickpeas. It’s so versatile!
To learn how to make recipes like 
this and more check out our huge 
range of vegan cooking classes in 
Brisbane.  Our vegan cooking 
school has so many classes and 
recipes where we can guide you 
toward a healthy, plant-based diet.
Frequently Asked Questions
How many eggplant roll does the recipe make?
The recipe makes approximately 8 to 10 rolls depending on how 
large your eggplant is.
How long will they last?
The eggplant rolls should last up to 3 or 4 days in the fridge. 
Reheat in a microwave or oven.
Can you store them in the freezer?
Absolutely.  You can freeze them for up to 4 days. Make sure 
they’ve cooked down and then place them in an airtight container 
and freeze.Then heat straight from frozen in microwave.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/