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 😀
*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
for the involtini
2 medium aubergines cut into 12 (1/4” thick) round slices
1/4 teaspoon freshly ground black pepper
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
. 1. Preheat oven to 375°F 190°C or Gas 5.
. 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.
. 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.
. 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.
. 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.
. 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.