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!

Involtini

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.