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Eggplant Involtini with Spanish Mojo Sauce | A Couple Cooks

Eggplant Involtini with Spanish Mojo Sauce

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  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 20 to 24 rolls (serves 4 to 6) 1x


This eggplant involtini with Spanish mojo sauce is an easy and delicious eggplant recipe; the bright orange garlicky sauce is instantly addicting.



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


  1. 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.
  2. Set the oven to broil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spread any leftover mojo sauce on a serving platter and place eggplant rolls on top. Garnish with almonds, feta, and cilantro.


*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).

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Spanish