Eggplant Involtini with Sun-Dried Tomatoes and Almonds | CUESA

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Eggplant Involtini with Sun-Dried Tomatoes and Almonds


Linda Hillel, Chef Instructor.

Tasty, nutritious, and versatile, eggplant involtini (“stuffed rolls” in Italian) can be served as an elegant appetizer, or as a vegetarian main course accompanied with a bulgur or quinoa pilaf and a mixed green salad. You can even make the filling on its own to serve as a spread, dip or sandwich filling. Leftover filling will keep for a week in the refrigerator.

Makes 24-28 eggplant rolls


2 large globe eggplants
Extra virgin olive oil (or extra virgin olive oil spray) for the eggplants
1 pound firm or extra firm tofu
1 ½ cups coarsely chopped basil leaves
3 tablespoons minced chives or green onions (green parts only)
3 tablespoons red miso
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
1 clove garlic, minced
1 ½ teaspoons freshly ground black pepper
½ teaspoon chili powder
Pinch cayenne
⅔ cup slivered soft or reconstituted sun-dried tomatoes
½ cup chopped toasted almonds


  1. Prepare a grill or preheat the broiler. Cut the eggplants crosswise into ¼ inch rounds. Lightly brush or spray both sides of the eggplant slices with oil. Grill or broil until tender. (If grilling, turn several times to make crossed grill marks). Set aside to cool.

  2. Rinse, drain, and pat the tofu dry with a paper towel. Break the tofu into chunks as you put it in the bowl of a food processor. Puree the tofu, basil, chives, miso, lemon zest and juice, olive oil, garlic, black pepper, chili powder, and cayenne until smooth, scraping down the bowl once or twice. Adjust seasonings to taste.
  3. Spread a thin layer of the filling on the grilled eggplant slices. Scatter the sun-dried tomatoes and almonds on top. Roll them up, lightly pressing along the edge to hold the roll together. Arrange the rolls attractively on a platter, seam side up.

Serving suggestions:

  • Vegetable Platter with Dip: Arrange a colorful platter of raw and steamed vegetables. Serve the tofu filling in a bowl for dipping.
  • Crostini: Spread toasted baguette slices with the tofu filling. Garnish with slivers of sun-dried tomatoes, olives, or cherry tomato halves.
  • Sandwich: Spread the tofu filling on your favorite sandwich bread. Top with sun-dried tomatoes, shaved cucumber, and arugula.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »