Meat Free Mondays- Aubergine Involtini

This Meat Free Mondays recipe is something I hadn't heard of before being gifted this beautiful vegan cookbook for my birthday. The cook book is from the wonderfully written 'Cook, Share, Eat Vegan' by Aine Carlin. This book is a really lovely read for inspiration and vegan recipe ideas!

Aubergine Involtini is what this delicous dish is called. Its a little more time consuming and fiddly but SO worth it.  All the ingredients are fresh and light. A lovely rustic dish ready to wow you and your guests.

Aubergine Involtini:


4 portions


  • 3 table spoons olive oil
  • 2 large aubergines cut lengthways into 1cm thick slices
  • sea salt flakes and black pepper
  • small bunch of fresh basil, finely chopped
  • small bunch of flat leaf parsley, finely chopped

Bulgur wheat & couscous filling: 

  • 100g bulgur wheat
  • 100g couscous
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon fine sea salt flakes
  • around 200ml boiling water
  • juice of 1 lemon
  • 50g toasted pine nuts 
  • 50g sultanas or raisins (I didn't add these as I don't like them)

Spicy tomato sauce:

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced 
  • 200g canned tomatoes
  • 200ml passata 
  • 150ml water
  • 1 teaspoon chilli powder
  • 1 tablespoon maple syrup 
  • sea salt flakes and black pepper


  1. Preheat the oven to 220C (200c fan), Gas mark 7
  2. For the tomato sauce, heat the olive oil in a large saucepan over a medium heat, add the garlic and saute for 2-3 minutes, or until aromatic
  3. Add the tomatoes, passata and measured water and stir to combine, breaking up any large peices of tomato with the back of a spoon
  4. Stir in the chilli powder and maple syrup. Season generously and simmer for 30-40 mins until the sauce is thick and glossy, then remove from the heat and set aside
  5. Meanwhile, set a griddle pan over a medium-high heat and lightly brush with a little olive oil. Brush the aubergine slices with a little more oil and griddle in batches for 3-4 minutes on each side until charred and marked. Transfer to a dish, season lightly and set aside to cool
  6. For the filling, place the bulgur wheat, couscous, cumin and salt in a large mixing bowl and toss to combine. Pour enough boiling water over the grains to just cover, then cover with a plate. Set aside for 15-20 minutes, until the water has been completely absorbed
  7. Then fluff the couscous mix with a fork and stirring through the lemon juice, pine nuts, sultanas and herbs. Check to see if it needs more seasoning
  8. Ladle a third of the sauce over the bottom of a 30x20cm baking dish. take a slice of griddled aubergine and place a spoonful of the bulgur wheat filling in the centre at the widest part, then carefully roll it up to form a neat little bundle. Transfer to the baking dish and repeat until all the aubergine slices have been filled. (You can serve any left over filling on the side or save it for lunch)
  9. Spoon the remaining sauce evenly over the involtini, cover with foil and bake for 25 minutes before removing the foil and returning to the oven for a further 15 minuets until lightly golden and bubbling.
  10. Remove form the oven and leave to cool slightly before serving alongside a crisp green salad 


If this is something you try please tag @thoughtfulwaysuk on instagram and use the #twmeatfreemondays



1st Image: Cook Share Eat Vegan by Áine Carlin | Hachette UK

Ingredients/method: Cook, Share, Eat Vegan' by Aine Carlin

2nd image: My own image from Cook, Share, Eat Vegan' by Aine Carlin