Great flavors come in small packages like this Eggplant Bundles

8 months ago


Did you know that involtini means bundles of stuffed meat, fish, or vegetables? Take these eggplant bundles as an example of how versatile this dish can be. Not only are they healthy, but they’re also proof that big flavors come in small packages.


Makes 8 servings


4 Large eggplants

1 pack Kesong puti

2 Big tomatoes

16 Large basil leaves

Salt, to season



¼ cup Olive oil

¼ cup Balsamic vinegar

2 Tbsps Honey

Extra basil leaves and flat-leaf parsley

  1. Remove from the eggplants and cut them lengthwise, about 1/4 inch thick. Each eggplant will yield about 4 slices each. In a pan of water seasoned with salt, cook the eggplant slices until softened. Drain and let it cool.
  2. Slice kesong puti into 8 squares. Cut each tomato into 4 slices. (Slice off the top and bottom first, so you will have flat, even slices for the bundles)
  3. On a plate, lay two eggplant slices to form a cross. Put kesong puti, basil leaves and top with a tomato slice. Fold the ends of the eggplant around the filling to make a bundle. Put on a plate lined with paper towels to absorb excess water. Let cool in the refrigerator until about to serve.
  4. Before serving, brush with olive oil and heat through in the oven or broiler for about 10 minutes. Drizzle with dressing and sprinkle with basil leaves and flatleaf parsley. Serve immediately.


Recipe and photo by Marie Villanueva Pascual


Just because these dishes are healthy doesn’t mean that they can’t be fun too!

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Lemon and Asparagus Pasta with Salmon

Sayote Soup with Red Rice and Malunggay

Vegetarian Sloppy Joe

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