8
Involtini
with aubergines,
tomatoes and cheese
Bart Staes, Belgium
I NGRED I ENTS
2-3 large aubergines cut lengthwise into thin slices
1,500g of tomato passata
200g mozzarella
F I LL I NG :
100g crumbled feta cheese
100g mozzarella
25g grated parmesan
75g pine nuts
50g raisins, soaked in hot water
4 tablespoons olive oil
2 tablespoons breadcrumbs
1 crushed garlic clove
zest from 1 lemon
a good pinch of dried mint
2 tablespoons parsley
1 egg
>
Heat your oven to 190°C. Brush the
aubergine slices on both sides with olive oil
and grill them until soft and they have formed
a nice pattern. Mix everything for the filling in a
bowl. Then start making the involtini. Put about
a tablespoon of filling on each aubergine slice
and roll it up firmly and place in an ovenproof
dish. Pour the tomato sauce over the involtini
and add your remaining cheese (parmesan and
mozzarella) and put the dish in the oven for 25-
30 minutes.
The involtini are to be served hot. Enjoy the mix
of rich tastes in these marvellous little rolls.
50 MIN.
EASY
AVERAGE
VEGETARIAN
MEDITERRANEAN
