Eggplant Involtini
Prep time
Cook time
Total time
Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.
Serves: 15 eggplant rolls
  • 2 eggplants
  • 2 cups ricotta cheese
  • 50g feta cheese
  • 4 Tbsps dill, chopped
  • 1 can peeled tomatoes with sauce
  • 2 tsps thyme
  • 1-2 tbsps oil
  • salt and pepper, to taste
  1. Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be ¼-inch thick. Sprinkle them with sea salt on both sides and set aside.
  2. Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.
  3. When all eggplant slices are cooked, set them aside in order to let them cool a little bit.
  4. Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.
  5. Start stuffing the rolls. Use 1tbsp of cheese mix per roll.
  6. Add peeled tomatoes with sauce in a casserole dish.
  7. Place the rolls on top and squeeze them together.
  8. Bake in the oven for half an hour.
  9. Serve these ricotta rolls hot with sour cream on top. Heavenly! :D
Recipe by Gourmandelle | Vegetarian Blog at