Grilled Eggplant Recipe Stuffed with Mozzarella and Tomatoes
These Grilled Eggplant Bundles (involtini di melanzane) are a fresh and flavorful summer dish, perfect for warm evenings and outdoor meals. Tender slices of eggplant are lightly boiled, then stuffed with juicy tomato, creamy mozzarella, and fresh basil. They're folded into neat parcels, grilled until smoky and golden, and served with a rich tomato-basil sauce made from grilled tomatoes. This recipe is perfect as a light vegetarian main or a vibrant side dish for grilled chicken, fish, or steak.
Ingredients
Brine Water:
- 2-3 liters liters water
- 2-3 tsp salt
Eggplant Bundles:
- 2 long eggplants
- 250 g 2 balls mozzarella cheese
- 3 ripe tomatoes
- About 30 large basil leaves
- 3 tbsp olive oil
- Salt
- Black pepper
Toothpicks for securing the bundles
Grilled Tomato-Basil Sauce:
- 2 ripe tomatoes
- ½ garlic clove
- About 5 stems fresh basil leaves and stems
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
Preheat the Oven or Grill:
- If you're using an oven grill or BBQ, preheat it to medium-high heat.
Prepare the Brine & Eggplants:
- Bring a large pot of salted water to a boil. Meanwhile, slice the eggplants lengthwise into 0.5 cm thick slices.
Boil the Eggplant Slices:
- Gently boil the slices in batches for about 1½ minutes. Drain in a colander and pat dry with paper towels.
Prep the Filling:
- Slice the mozzarella and the 3 fresh tomatoes thinly. Tear basil leaves and set aside. Reserve the basil stems for the sauce.
Grill the Tomatoes for the Sauce:
- Place the tomatoes on the grill. Grill for 5–7 minutes until charred and soft. Let cool slightly.
Assemble the Bundles:
- Place two eggplant slices in a cross shape.
Add the filling ingredients:
- 1 slice of tomato in the middle
- Salt & pepper
- 1 basil leaf
- 1 slice mozzarella
- Another basil leaf
- Another slice tomato
- Salt & pepper again
- Fold the eggplant slices over the filling and secure with a toothpick.
Make the Sauce:
- Blend the grilled tomatoes with garlic, basil stems & leaves, olive oil, salt, and pepper until smooth but slightly chunky.
Grill the Bundles:
- Brush each bundle with olive oil. Grill for about 5–6 minutes per side, until the eggplant is soft and has grill marks.
Serve:
- Serve the warm eggplant bundles with the grilled tomato-basil sauce. Add a green salad or serve as a flavorful side to grilled meat or fish.
Notes
- Serving size: This recipe makes about 6 eggplant bundles. If served as a main course, it’s ideal for 2 people. As a side dish, it serves 3–6 people, depending on portion size.
- Pairing suggestions: These bundles pair wonderfully with grilled meats like chicken and steak, or salmon. They’re also delicious served alongside a fresh green salad or crusty bread for a lighter meal.
- Make-ahead tip: You can boil and assemble the bundles a few hours in advance. Keep them covered in the fridge and brush with olive oil just before grilling.
- Filling variations: For extra flavor, try adding a spoonful of pesto, a few chopped sun-dried tomatoes, or roasted red peppers between the layers.
- Vegan option: To make this recipe vegan, use a plant-based mozzarella alternative and ensure your pesto (if using) is both dairy-free and egg-free.