Here I forgot and cut the eggplant across instead of lengthways, it just makes rolling up  harder!

Rolled, stuffed eggplant slices ready for the topping

Baked and ready to eat, delicious and satisfying involtini.


Originally a Nigella Lawson recipe which I have 'tweaked'. Serves 6, so halve it if your family is smaller, or make two and freeze one for another day!


2-3 Large eggplants, cut lengthways to make about 18 long slices

Approx. 150ml Olive oil

2 Bottles Tomato passata

(or tins of crushed tomatoes)

200g mozzarella, sliced or grated


For the stuffing:

100g feta cheese, diced

100g mozzarella

25g grated parmesan

25g pine nuts

50g raisins, soaked in 60ml of hot water

for 10 minutes, then drained.

4 Tablespoons olive oil

2 Tablespoons breadcrumbs

1 Garlic clove, crushed

Zest of 1 lemon

1 ½ teaspoons Mint – fresh or dried

2 Tablespoons Flat leaf parsley – chopped

1 egg, beaten


Heat the barbecue, or a griddle plate and brush the eggplant on both sides with oil before grilling them on both sides. Set aside.

Preheat the oven to 190 C.

Make the stuffing:

Chop up the mozzarella and place in a bowl. Add all the other stuffing ingredients and fork together.

Take one slice of eggplant at a time and lay it on the bench. Place a tablespoon of stuffing on top and roll up. Place in an oiled gratin dish with the join in the roll underneath (so it doesn’t unravel). A suitable dish might measure about 20cm x 25cm.

When all the rolls are tucked in snugly, pour over the tomato passata.(sometimes I put passata on the base of the dish too). Top with sliced or grated mozzarella and then season with salt and pepper and drizzle with olive oil.

 Bake for 25-30 minutes.

Serve with a crisp salad and crusty bread.