Involtini di Melanzane

In just a couple of days Green Kitchen Stories turns 1 year. During this year we have made 75 posts, and we must say that we are pretty happy and proud of every single one of them. We have actually prepared, cooked and been taking pictures of many more recipes, but for different reasons they never made it the whole way. As we were going through this pile of rejected recipes we found one that actually is one the best dinners we’ve had during these last couple of months. So we decided to post it anyway, even though we (David) didn’t think the pictures were good enough at first. And that’s pretty ironic considering there were three photographers in our apartment on the night that we first tried this dish. We never planned to take pictures of it that night, but with all those photographers in our small apartment that proved to be impossible …

Involtini di Melanzane is one of those recipes that you should save for a weekend when you invite friends over for dinner. It is a little bit complicated to make but it is absolutely worth the effort, and you can make most of it in advance. It’s kind of similar to a lasagna, but fresher since it’s made without the lasagna noodles. The secret that makes this recipe taste so great is the filling – pistachio, feta cheese, capers and bulgur are just amazing together. And if you add some cinnamon to it, it will be perfect for Christmas as well.

Involtini di Melanzane (adapted from a recipe by Nigella Lawson)

2 eggplants, thinly sliced (1 inch/2 cm)
2 tbsp extra virgin olive oil

Use a pastry brush to cover the eggplant slices in a thin layer of olive oil. Sprinkle with salt and grill in the oven on high temperature until soft and slightly burnt. While they are in the oven, prepare the tomato sauce (but don’t forget the eggplant slices in the oven, then they will be burnt and impossible to roll. Yes we have tried that a couple of times …).

Hot Tomato Sauce:
2 tbsp extra virgin olive oil
1/2 red onion
2 cloves garlic
1 tsp dried chili
2 tins canned tomatoes
freshly chopped basil
a pinch of sea salt and black pepper

Heat the olive oil in a pan, add onion, garlic and chili. Let it stir for a couple of minutes, then add canned tomatoes, basil, salt and pepper. Let it simmer for at least 20 minutes. While simmering, prepare the stuffing.

Good stuff(ing):
200 g wholegrain bulgur (can also be replaced by couscous or quinoa)
1 tsp dried oregano
50 g pistachio nuts, finely chopped (save a little for topping)
200 g goat feta cheese, crumbled (save 75 g for topping)
1 clove garlic, minced
1 large spring onion, finely sliced
2 tbsp capers, (drained of vinegar)
1 egg

Cook the bulgur according to the recipe on the box. Add the rest of the ingredients – except the egg – and stir around with a fork. Add the egg, use your hands to kneed it together with the rest of the stuffing.

Tasty Topping:
75 g goat feta cheese, crumbled
a dash of olive oil
a pinch of fresh (or dried) basil
some chopped pistachio nuts

Place the grilled eggplants, one by one, in front of you. Add a couple of spoonfuls of the stuffing at the bottom of it and roll up lengthwise away from you. Put them on a slightly oiled baking pan. Pour over the tomato sauce and the crumbled feta, drizzle with oil and sprinkle with fresh or dried basil and bake for 30 minutes at 350°F. Remove from the oven and let it rest for 15 min. Sprinkle some chopped pistachio nuts before serving.


  • Markéta Mikulicová
    Hello, I am great fan of your page. Everything I tried was delicious! Now this recioe cought my eye, but I am allergic to tomatoes is there any way to replace them, or the sauce for anything else?
  • […] más naturales, como un buen sofrito de tomate casero. Es por eso que cuando descubrí la receta de Involtini di Melanzane de los blogeros suecos de Green Kitchen Stories no pude resistirme. Así que tuve oportunidad, […]
  • alberti nastasia
    Hi Can i just ask if you use a raw egg? it's probably stupid but I'm confused.... thanks
  • […] weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our […]
  • […] from the oven. I lately had the pleasing effect of this flavour combination, when I made this Italian classic (delicious!). I remembered my beloved aubergine ‘boats’ and tried to create a whole […]
  • […] weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our […]
  • […] of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in […]
  • […] weekend. Some of you might recognise these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favourites and there is also a version of it in our second […]
  • […] däremot från bloggen med samma namn (och samma författare) efter tacksamt emottaget insidertips. Involtini de Melanzane. Bara namnet imponerar […]
  • Tricia
    Hi! I was wondering how big the tins of tomatoes you used were? I am excited to try this recipe!
  • […] Adapted from greenkitchenstories […]
  • […] dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before! […]
  • […] Shabbat dinner looked like a lot of fun and ours was too. I made my own version of this recipe from one of my favorite sites, Green Kitchen Stories. I veered from their Italian spices and went […]
  • Julia
    Amazing! I made them today on a Sunday as Dinner/Supper and they were a hit My friend came to visit and together me and my family and along with her enjoyed the dish. It tasted so good in fact, that my friend didn't almost believed me that I did it by myself! We enjoyed the nicely filling but not fulling dish! Ah btw I used red+white quinoa and it tasted as said heavenly. It was so good that my friend suggesnted me to work i a vegetaian restaurant and she'd stop by everyday to enjoy the food I cook haha! Thank you so much! This recipe is a keeper and will definatly be remade for special guests!t
  • Jessica
    Fabulous recipe! Used left over couscous and served it at a dinner party, and was an absolute hit. Definitely a 'make again' recipe!
  • Anne Savage
    Nu har jeg fulgt denne opskrift flere gange og serveret retten til middagsselskaber med stor succes (ender ofte med at folk beder om opskriften, og så bliver de naturligvis guidet hen på jeres super gode blog!). Det er helt klart én af mine favoritter. Jeg laver gerne lidt for meget "filling" som jeg lægger i bunden af fadet, inden retten bliver sat i ovnen. Og skulle der være noget tilovers er retten ligeså god til frokost dagen efter. Jeg elsker at bladre gennem jeres blog og kan kun tilslutte mig alle de der giver jer komplimenter- det er en smuk og inspirerende blog. Bliv endelig ved! Dbh Anne :-)
  • [...] Eggplant Rolls via Green Kitchen Stories [...]
  • Keith James
    You have a typo! Have just cooked this and in doing so noticed a typo in the recipe that I though you might like to be aware of. In your list of Ingredients you state that the aubergine should be in 1" / 2cm slices! I kept mine to mostly between 3/8" and 1/4" which gave good results. Thinner than this and they burn too readily nor can you really taste them in the final dish. I found that any that had crisp burn spots will soften if you place another cooked slice on top whilst still warm. Italians often shy away from having both onion and garlic in the same dish, but I happily kept both in as I usually do. It took an effort to resist putting in my normal squeeze of tomato paste into the sauce though but am glad that I did resist as the sauce was rich enough. I have recently explored Mexican food and have a range of dried chillies to choose from ranging from the mild chocolatey Ancho to the fiery citrusy Habanaro. I chose to go for the medium smokey chipolte but only used 1/4 tsp which gave a nice tingle on the tongue. Why did you restrain the use of the cinnamon to Christmas rather than include it as standard as in Nigella's recipe? I used couscous instead of bulgur and the stuffing was still good. I grated the garlic into the stuffing instead of mincing it and this gave a prominent flavour that some might find too strong. I kept the pistachios coarsely chopped as opposed to finely chopped and this gave a lovely soft crunchy texture to the filling. I did hold back putting on the fresh basil until the dish came out of the oven to prevent it becoming burnt and bitter. A jaw droppingly delicious dish that we enjoyed immensely as are most of your dishes. Thanks for posting your genius talent for taste so that we can all enjoy these excellent dishes. Keith London, England A vegecentric omnivore
  • [...] You could do the eggplant in the oven, too. Recipe here. [...]

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