Grilled Eggplant Aubergine Parcels
Delight your taste buds with these Grilled Eggplant Aubergine Parcels, a savory Mediterranean-inspired dish that's as elegant as it is flavorful. Tender slices of grilled eggplant (also known as aubergines) are carefully rolled around a creamy ricotta, spinach, and Parmesan filling that’s infused with fresh basil and garlic for a burst of aromatic goodness. These delectable parcels are nestled in a layer of vibrant tomato sauce and baked until bubbling, creating a perfect balance of smoky, creamy, and tangy flavors. Ideal as a vegetarian appetizer or a light main course, this recipe is not only visually stunning but packed with wholesome ingredients. Ready in just 35 minutes, it’s a fabulous choice for a healthy yet indulgent meal. Garnish with extra Parmesan and basil for a dish that’s sure to impress at your next dinner party or family gathering.
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Recipe Information
Ingredients
- 2 medium Eggplants (Aubergines)
- 1 cup Ricotta Cheese
- 1 cup Spinach (fresh)
- 2 cloves Garlic
- 0.25 cup Fresh Basil Leaves
- 0.25 cup Parmesan Cheese (grated)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 cup Tomato Sauce
- 10 pieces Toothpicks or Kitchen Twine
Instructions
Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 8-10 slices per eggplant. Discard the end pieces.
Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
Brush the eggplant slices with olive oil on both sides and season lightly with salt and pepper.
Preheat a grill pan over medium heat and grill the eggplant slices for 2-3 minutes per side, until tender and grill marks appear. Set aside to cool.
In a medium-sized mixing bowl, combine ricotta cheese, chopped spinach, minced garlic, basil leaves (chopped), grated Parmesan cheese, salt, and black pepper. Mix well to form the filling.
Take one grilled eggplant slice and place about a tablespoon of the ricotta mixture at one end. Roll it up tightly and secure it with a toothpick or kitchen twine. Repeat with the remaining slices and filling.
Preheat your oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the eggplant parcels seam-side down in the dish.
Drizzle a bit of olive oil over the parcels and spoon a little more tomato sauce on top of each one.
Bake for 10-15 minutes, until the filling is heated through and the sauce is bubbling.
Remove from the oven, allow to cool for a couple of minutes, and serve warm. Garnish with additional chopped basil or grated Parmesan if desired.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 24.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1781 mg | 137% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
