🍽️Appetizer

Baked Zucchini and Eggplant Meat Rolls

Name: Baked Zucchini and Eggplant Meat Rolls
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 2 medium eggplants, ends trimmed; 2 medium zucchinis, ends trimmed; 150 g ground meat; 1 medium onion, finely chopped; 2 tablespoons tomato paste; 2 tablespoons fresh parsley, finely chopped; 1 clove garlic, minced; 100 g mozzarella cheese, cut into small cubes; 2 tablespoons olive oil; Salt, to taste; Freshly ground black pepper, to taste; Toothpicks, as needed

"Elevate your vegetable game with these elegant, low-carb rolls that fuse charred Mediterranean greens with a savory, melted-cheese heart."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 medium eggplants, ends trimmed
2 medium zucchinis, ends trimmed
150 g ground meat
1 medium onion, finely chopped
2 tablespoons tomato paste
2 tablespoons fresh parsley, finely chopped
1 clove garlic, minced
100 g mozzarella cheese, cut into small cubes
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks, as needed

🌱 Low-Carb🌱 Gluten-Free🌱 Mediterranean🌱 High-Protein⚡ Medium

❤️Health78%

😋Taste85%

🥳Joy88%

👨‍🍳Difficulty45/100

📜 The Story

This dish is a contemporary adaptation of Italian 'Involtini,' a culinary tradition of rolling thin slices of meat or vegetables around a savory core. It reflects the Mediterranean ethos of utilizing seasonal garden harvests like eggplant and zucchini to create nutrient-dense, visually striking appetizers or main courses.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

4/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"Silky, charred vegetable ribbons yield to a savory, herb-flecked meat center, punctuated by the indulgent stretch of molten mozzarella and the aromatic warmth of roasted garlic."

Chef's Mastery

💡

The Secret

Use a mandoline to slice the vegetables to a precise, uniform thickness; this ensures they become pliable enough to roll without snapping.

⚠️

Avoid This

Skipping the salting and drying step for the eggplant, which results in excess water in the baking dish and a soggy texture.

❄️

Storage

Store in an airtight container for up to 3 days; reheat in the oven at 160°C (320°F) to preserve the integrity of the vegetable wraps.

Instructions

Slice the eggplants and zucchinis lengthwise into strips about ½ cm thick. Lightly sprinkle with salt and let rest for a few minutes to draw out excess moisture.

Pat the vegetable slices dry, then brush them with 1 tablespoon of the olive oil. Grill in a grill pan or cast-iron skillet over medium heat until tender and lightly golden on both sides. Set aside.

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

Add the ground meat, season with salt and black pepper, and cook until browned and no longer pink.

Stir in the garlic and tomato paste, cooking for about 1 minute until aromatic. Remove from heat and fold in the chopped parsley.

On a cutting board, overlap one slice of zucchini with one slice of eggplant. Spoon a small amount of the meat mixture onto the center, add a piece of mozzarella, then roll tightly and secure with a toothpick.

Arrange the rolls seam-side down in a lightly greased baking dish. Bake in a preheated oven at 180°C (356°F) for 15 minutes, or until the cheese is melted and bubbly. Serve warm.