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+ servings

Involtini Di Melanzane


  • Eggplant
  • 2 medium eggplants, sliced thin (~ ⅓" - ½" thick)
  • 2 Tbsp olive oil
  • a pinch of salt

  • Hot Sauce
  • We love and used Frontera'sTomatillo Salsa, although use your favorite

  • Stuffing
  • 1 cup quinoa, cooked according to the package instructions (the original used bulgur)
  • 1 tsp ground oregano
  • ½ cup pistachios, roughly chopped
  • 8 oz feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 2 Tbsp capers, drained
  • 1 egg slightly beaten

  • Topping
  • 3 oz feta cheese crumbled
  • 1 dash olive oil
  • 1 pinch dried basil
  • 2 Tbsp pistachios, chopped


  • Prepare the Eggplant
  • Brush with a pastry brush or spritz the eggplant slices with olive oil. Sprinkle with salt and pepper
  • Cook them on the grill until they are slightly browned, and tender on the inside. Alternately, they can be cooked on the stovetop in a pan with a small amount of olive oil.
  • Let cool.

  • Prepare the Stuffing
  • Cook the quinoa (or bulged) according to the recipe on the box
  • Add the rest of the ingredients, except the egg, and combine
  • Add the egg, using your hands to gently combine with the other ingredients

  • Assemble and Bake
  • Preheat the oven to 350° F
  • Place the grilled eggplants, one by one, in front of you
  • Add a couple of spoonfuls of the stuffing at the bottom of an eggplant slice and roll it up, lengthwise, away from you.
  • Put the eggplant rolls on a parchment-lined baking sheet.
  • Pour the hot sauce over the top and scatter the crumbled feta, drizzle with oil and sprinkle with a pinch of dried basil.
  • Bake 30 minutes
  • Remove from the oven and let it rest at least 15 minutes before serving (the stuffed rolls shouldn't be piping hot)
  • Sprinkle with remaining pistachios before serving