Eggplant involtini with Persian cucumber salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eggplant involtini with Persian cucumber salad

Eggplant involtini with Persian cucumber salad

Gluten-Free Friendly, Soy-Free, Vegetarian, Protein Plus

2 Servings, 610 Calories/Serving

45 Minutes

These involtini have a delicate flavor and are quite simple to prepare. Sautéed eggplant slices make a delicious wrapper for the herbed ricotta filling, and our crisp cucumber salad is the definition of refreshing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 globe eggplant
  • Fresh thyme
  • Fresh mint
  • 2 Persian cucumbers
  • 1 to 2 shallots
  • 1 lemon
  • ¼ cup pumpkin seeds
  • 3 ounces baby spinach
  • 1 organic egg
  • 1 cup ricotta
  • ¼ cup grated Parmesan

Nutrition per serving

Calories 610, Total Fat 40g (51% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 600mg (26% DV), Total Carb. 39g (14% DV), Fiber 13g (46% DV), Protein 29g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Heat the oven to 400ºF.
  • Trim the top and bottom of the eggplant and cut lengthwise into ¼-inch-thick slices.
Line a sheet pan with paper towels and sprinkle with salt. Spread the eggplant in an even layer over the towels and sprinkle the eggplant with salt. Let stand for 12 to 14 minutes.
  • Chop the thyme and mint leaves.
  • Cut the cucumbers lengthwise on a diagonal into ¼-inch-thick slices.
  • Peel the shallot and thinly slice.


Prepare the pumpkin seeds and involtini filling

  • Zest and juice the lemon.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pumpkin seeds and cook, stirring often, until lightly toasted, 2 to 3 minutes. Transfer to paper towels to drain, and season to taste with salt. To the same frying pan, add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a plate to cool.
In a bowl, whisk the egg until blended. Stir in the ricotta, spinach, lemon zest, Parmesan, and thyme. Season with salt and pepper.


Cook the eggplant

  • Pat the eggplant dry.
In the same frying pan, warm 1 to 2 teaspoons oil until hot but not smoking. Add 2 to 3 eggplant slices, season with pepper, and cook until lightly browned, 2 to 3 minutes on each side. Transfer to a work surface and repeat with the remaining slices.


Make the involtini

Spread 2 to 3 tablespoons of the filling on each eggplant slice and roll the slices around the filling. Transfer to a greased sheet pan, seam-side down. Bake until the filling is browned, 12 to 15 minutes.


Make the salad

In a mixing bowl, combine 1 to 2 tablespoons oil, 1 tablespoon lemon juice, the shallots, cucumbers, mint, and pumpkin seeds. Season to taste with salt and pepper.


Transfer the involtini to individual plates and serve with the salad.