Eggplant Involtini with Spanish Mojo Sauce
This eggplant involtini with Spanish mojo sauce is an easy and delicious eggplant recipe; the bright orange garlicky sauce is instantly addicting.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 to 24 rolls (serves 4 to 6) 1x
- Category: Main Dish
- Method: Broiled
- Cuisine: Spanish
Ingredients
Scale
For the Spanish mojo sauce
- 1/4 cup blanched almonds (we used slivered blanched)
- 1 medium garlic clove
- 185 gram (170 net weight) jar roasted Piquillo peppers (about 8 drained Piquillo peppers)*
- 1/4 teaspoon ground cumin
- 2 teaspoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- Scant 1/2 teaspoon kosher salt
For the eggplant involtini
- 2 medium eggplants
- Coconut oil
- Kosher salt
- Pepper
- Toasted almonds, for the garnish
- Feta crumbles, for the garnish
- Chopped cilantro, for the garnish
Instructions
- Make the Spanish mojo sauce: Drain the peppers and place them in a high-powered blender along with remaining ingredients. Blend until smooth and creamy. Taste and adjust for acidity (sherry vinegar), smokiness (cumin), and salt.
- Set the oven to broil.
- Slice the eggplant lengthwise into thin planks, about 1/4-inch thick. You’ll get 10 to 12 slices from each eggplant, excluding end slices.
- Place the slices on lined baking sheet. Use a butter knife to spread a thin layer of coconut oil on each slice. Sprinkle with kosher salt and pepper.
- Place the baking sheet in the oven and broil for 5 minutes. Flip and broil about 3 more minutes, or until the slices are soft. You may have to remove thinner slices after the final 3 minutes and let thicker slices cook a few additional minutes. Stack the cooked slices so they steam and soften further.
- Place one eggplant slice on a cutting board with the narrow end pointing away from you. Dollop a tablespoon of mojo sauce on the wide end, then roll eggplant over sauce towards the narrow end. Repeat with remaining slices.
- Spread any leftover mojo sauce on a serving platter and place eggplant rolls on top. Garnish with almonds, feta, and cilantro.
Notes
*The recipe calls for jarred Piquillo peppers, a small sweet pepper grown in Northern Spain. If you cannot find jarred Piquillo peppers, use equal weight jarred roasted red bell peppers instead (about 4 to 6 bell peppers).