Aubergine Involtini

These have appeared twice over my Christmas suppers with friends this year, they are a fiddle to make but not difficult and they do taste really good. Normally an Involtini is rolled but I made these as part of a list of dishes and I wanted to keep them really neat and good looking on the plate, so I stacked them, as you can see. Another little change to tradition is that I use a cooking spray to cook the aubergine but if you prefer to fry them, then please do. On one day I was serving these in between Fresh Fennel Sausage Stuffed Ravioli and 1000 Garlic Chicken and on another day they were served between Garlic, Mushroom & Red Pepper Polenta and Venetian Chicken Spaccato Spaghetti, so the reduction in fat was a great way of lightening up the whole meal.

Great hot from the oven, but something else a couple of days later as a nice lunch with a pitta bread and some shredded lettuce … don’t forget a squeeze of lime juice 😀

Aubergine Involtini

Aubergine Involtini

#Vegans only

*Non Vegans only

to make the sauce stir together

1 tablespoon extra-virgin olive oil

500ml / 1 pt tomato passata

1 dssp balsamic vinegar

1 tsp sugar

1 tsp salt

4 garlic cloves, chopped

1 tsp dried Basil

1 tsp dried Coriander

Aubergine Involtini 1

for the involtini

2 medium aubergines cut into 12 (1/4” thick) round slices

1/4 teaspoon freshly ground black pepper

Cooking spray

2 tbsp pickled red peppers

12 Basil leaves

*8 slices mozzarella

*8 slices gouda

#16 tsp Tahini

1 teaspoon grated lemon rind

*2 oz Parmigiano Reggiano cheese, grated

# 2 tbsp fresh flat leafed parsley chopped

Preparation

. 1. Preheat oven to 375°F 190°C or Gas 5.

Aubergine Involtini 3

. 2. Spray or brush the aubergine with oil and sprinkle with salt and pepper; arrange slices in a single layer on a oiled baking sheet.

Aubergine Involtini 4

. 3. Roast for 15 minutes. Until they look soft and feel pliable.

. 4. Allow to cool.

. 5. Combine oil and tomatoes, vinegar, sugar, basil, coriander, garlic and a good season of salt and pepper. Just set to one side.

Aubergine Involtini 5

. 6. Start to assemble these little stacks. First the aubergine round then either add a piece of gouda or a teaspoon of Tahini then lay on a basil leaf, another aubergine and add a slice of pickled red pepper. Finish with a slice of the cooked aubergine.

Aubergine Involtini 6

. 7. Spread 1/3 of the tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Place the stacks evenly into the dish, spoon the remaining sauce over and around the stacks.

. 8. Now you can either insert the mozzarella into the sauce between the stacks or add in that remaining Tahini.

. 9. Cover with a sheet of foil and pop the dish into the oven. Bake at 375°F 190°C or Gas 5 for 25 minutes or until bubbly.

Aubergine Involtini 2

. 10. Just before you take it to the table sprinkle either with a little grated Parmigiano Reggiano or the chopped parsley.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
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One thought on “Aubergine Involtini

  1. Pingback: Aubergine Involtini | scarletrosita

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