Involtini
Serves 6·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 2-3 | large | aubergines(approx. 500g each, cut lengthways in slices at most 5mm thick, to give about 18 slices) |
| 150 | ml | olive oil(not extra virgin) |
| 2 | 700g bottles | tomato passata |
| 2 | balls (200g) | mozzarella |
| 100 | g | feta cheese(crumbled) |
| 1 | ball (100g) | mozzarella |
| 25 | g | parmesan(grated) |
| 75 | g | pinenuts |
| 50 | g | raisins(soaked in 60ml hot water for approx. 10 minutes until plump, then drained) |
| 4 | tablespoons | extra virgin olive oil |
| 2 | tablespoons | breadcrumbs |
| 1 | clove | garlic(crushed or minced) |
| 1 | zest of | lemon |
| 1 1/2 | teaspoons | dried mint |
| 2 | tablespoons | freshly chopped flat leaf parsley |
| 1 | egg(beaten) |
Method
1.Heat a griddle, and paint the aubergine slices with the oil on both sides before you put them on the hot griddle. Aim for thin slices (around 5mm).
Recipe Notes
AI · may be inaccurate
Tips
The griddling of the aubergines can be done a day or two in advance. The filling can also be prepared ahead of time, but add the egg at the last minute.
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