Eggplant Involtini with Spanish Mojo Sauce

This Eggplant Involtini with Spanish Mojo Sauce is an easy and delicious eggplant recipe; The bright orange garlic sauce is instantly addicting.

Travel-inspired recipes are an integral part of our cooking style. This Aubergine Involtini Recipe with Mojo Sauce comes from a city very dear to me: Madrid, Spain! (I studied at university in Madrid and recently traveled to Spain.) This is the creation of guest author Katie Schmidt of Whole Nourishment, an integrative nutrition health coach who previously lived in Madrid. While she was there I caught up with Katie to ask her about life in Madrid and a healthy Spanish recipe. Katie created this Eggplant Involtini with Spanish Mojo Sauce. And I have to say that the mojo sauce is incredibly addictive! We used our leftover sauce to dip the bread and it would be great drizzled over a filling bowl. Read on for the recipe.

Related: Our travel guides and travel-inspired recipes!

Life in Madrid: a Q&A

I asked Whole Nourishment’s Katie Schmidt a few things about life in Madrid, including some of her favorite Spanish dishes and how healthy eating blends with local food culture. (And see the bottom of the article for eggplant involtini and Spanish mojo sauce recipes.)

You recently moved to Madrid. Spain has such a vibrant culinary culture. How is life there and what dishes do you like?

Madrid is an accessible, dynamic and vibrant city. We feel at home here. When it comes to Spanish dishes, I appreciate cafes that offer modern and complete versions of Spanish classics. A simple one is Pan con Tomate, a toasted bread tapa topped with freshly grated tomatoes. I once had a breakfast variation with scrambled eggs, avocado and onions on top. Simple and delicious!

What interest do you see in healthy eating in Spain? How do you think it fits in with the local food culture?

There is a growing niche of interest and health food stores, but awareness of this is low. Spain is five years behind the organic and healthy food curve. Larger grocery stores are slowly adding organic sections, but some things like organic leafy greens aren’t always available. Working with Spanish customers has given me insights into typical local cuisines, which I naturally find very balanced. In other words, fried croquettes and Jamón Ibérico do not always reflect everyday eating habits at home. Because Spanish food culture is rooted in the Mediterranean diet, I’ve found that conscious home cooking relies heavily on extra virgin olive oil, seafood, legumes, and fresh vegetables and fruits. and premises. It’s a good base for making improvements in the kitchen.

Aside from that delicious mojo sauce, do you have anything else to share with us, food or otherwise?

I’ve learned that adaptability is key to avoiding a rigid, rule-based mindset. Until I left the United States, I took the convenience of one-stop shopping for granted. In Madrid I go to different shops to find everything. Availability also varies. Whether I’m looking for organic kale or frozen berries, affordable almond butter or wild-caught salmon, living in Spain has taught me to be more adaptable with the foods available. For example, I use cabbage instead of kale in soups and salads.

I also learned that good food is a state of mind. It’s not just about adding the right foods and lifestyle choices, but also having an attitude of flexibility, satisfaction, and variety when making those choices. We achieve this attitude simply by challenging our own thinking. Are we opting for the daily green smoothie and kale salad because we want to or because we’re worried about losing “balance”? As a health coach, I help women build small daily habits to feel good in and with their bodies. Once I found the crossroads between food and satisfaction in my own life, it made a world of difference in how I felt. And I want others to experience the same.

How to Make Eggplant Involtini and Mojo Sauce

Last year Katie traveled to the Canary Islands (Fuerteventura). Almost all dishes, including fish, potatoes or vegetables, were named after a sauce colored red or green mojo sauce. It is an olive oil based sauce made with peppers or coriander. Canary Red Mojo inspired the mojo sauce for these Eggplant Involtini. Some variations include vinegar, cumin, and breadcrumbs or blanched almonds to thicken.

To make this mojo sauce, simply place the almonds in a blender along with the garlic, roasted red pepper, and cumin. The result is a bright orange sauce that is highly addictive. Other Uses: Quinoa or rice, add a spoonful to lentils and bowls and serve as a dip for raw vegetables. But here it’s rolled up with thin slices of grilled eggplant to make eggplant involtini. It’s a perfect side dish or summer appetizer!

Profile photographed by Anna Primavera; Food photos from A Couple Cooks

Looking for eggplant recipes?

This Eggplant Involtini with Mojo Sauce is one of our favorite eggplant recipes to date. If you’re looking for other ways to use eggplant, here are a few we like:

This eggplant involtini recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free dishes, omit the feta crumbs.