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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 8-10 slices per eggplant. Discard the end pieces.

Step 2

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.

Step 3

Brush the eggplant slices with olive oil on both sides and season lightly with salt and pepper.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the eggplant parcels seam-side down in the dish.

Step 9

Drizzle a bit of olive oil over the parcels and spoon a little more tomato sauce on top of each one.

Step 10

Bake for 10-15 minutes, until the filling is heated through and the sauce is bubbling.

Step 11

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

Serving size	(1115.7g)

Amount per serving	% Daily Value*
Calories	1069.2

Total Fat 73.7g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 198.4mg	0%
Sodium 3705.8mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 24.4g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 1781.1mg	0%
Iron 3.7mg	0%
Potassium 1903.3mg	0%

*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.

Source of Calories

Fat: 58.2%

Protein: 20.6%

Carbs: 21.1%