Friday 13 July 2012

Involtini di melanzane





Aubergines just shout summer to me. I know you can get them all year round but they're at their best from July to September, and seem to typify mediterranean cuisine. These little aubergine involtini are common throughout southern Italy. Most versions include mozzarella and ham although GL's mum uses mortadella in hers, saying that it adds a certain aromatic dimension. My rendition though comes via Nigella. There's no meat in it but the combination of salty, sharp feta with milky, melting mozzarella works perfectly. The added crunch of pinenuts that she suggests are a perfect contrast to the softness of the cheese. I don't however use the raisins that she includes in her recipe - even though they are used quite extensively in Sicilian savoury cooking, I personally only like them in sweet dishes. I add fresh mint and oregano rather than parsley and dried mint and dispense with the melted mozzarella topping, preferring just to use a small amount of passata with a few fresh basil leaves thrown over after I've taken it out of the oven.

I'm entering this into the fabulous Forever Nigella challenge started by Sarah at http://blog.maisoncupcake.com/forever-nigella and hosted this month by Amy from Cooking, Cakes and Children http://www.cookingcakesandchildren.com/2012/07/forever-nigella-17-sizzling-summer/. Let's hope that the Sizzling Summer will have arrived by the closing date at the end of July!




As it includes lovely fresh mint, basil and oregano, I'm also sending this over to Herbs on Saturday, thought up by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/herbs-on-saturday, with guest host this month Vanesther of Bangers and Mash http://bangermashchat.wordpress.com/2012/07/01/july-herbs-on-saturday/



RECIPE (adapted from Nigella's recipe in her fantastic book Feast)

2 large aubergines
100g feta cheese, crumbled
125g ball mozzarella, finely chopped 
25g parmesan, grated
75g pinenuts
2 tablespoons breadcrumbs
1 clove garlic, crushed
zest of 1 lemon
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano
1 egg, beaten
4 tablespoons extra virgin olive oil

about 400g passata
extra oil for grilling the aubergine slices

Cut the aubergines into thinnish slices and brush with oil. Cook on a very hot griddle until soft and striped. Remove to a plate as you go.
Pre-heat the oven to 190°C.
Mix all the other ingredients together (except the passata).

Put a small amount of filling on each aubergine slice and roll it up, making sure the filling won't fall out. Place them into a lightly greased gratin dish, pour over the passata, a drizzle of olive oil and season with salt and pepper.
Bake for about 25-30 mins.
As Nigella states, this is better if you can leave it to cool slightly once it's come out of the oven - 10 mins should probably be enough.

15 comments:

  1. Hi Katharine, lovely to see you last night. Looked up your blog to find this fantastic recipe! I have an Auvergne sitting in the fridge and was wondering what I could cook with it. Fab!

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    1. Great to see you too! Thanks for looking me up and glad you've been inspired!

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  2. My goodness, these look really really good. My Husband professes to hate aubergine and I'm always trying to find a recipe which will make him cave in and admint that may be he's wrong. perhaps this is the one?

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    1. This is always a big hit with everyone so I think you should definitely try it with your husband, especially if he likes all the other ingredients in the dish. Or how about melanzane alla parmigiana? Lots of lovely mozzarella in that one - I'll be posting it soon so watch this space!

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  3. I hope the sizzling summer will have arrived too! (not that I'm holding out much hope...) I love aubergines but don't seem to have them often enough which I must correct, I've always meant to try this Nigella recipe. Thanks for taking part in Forever Nigella!

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    1. Yes, do give this one a go - it's great if you've got people coming over for dinner (especially vegetarians)as you can do it all in advance. I often serve small portions of it as an antipasto too.

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  4. Hi, I'm dropping by via Herbs on Saturday. I love aubergines (eggplant as I know it to be). And it goes well with all that cheese and herbs. I will be trying your idea for sure.

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    1. Hi Mich - yes, if you like eggplant/aubergine, then you'll love this! Give it a go and let me know what you think. Thanks for stopping by!

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  5. a beautiful recipe and one I have been meaning to make for a while. Lovely pics too

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    1. Thank you! Do try making this - it's not as fiddly as it sounds and even Miss Munchkin might like it!

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  6. Beautiful. I've never tried this and was weary of how it would turn out, but after seeing your beautiful pictures looks like I'll be dusting of my Feast cookbook. Happy baking and cooking x

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    1. Thank you! Definitely give this a go - I'm sure you'll like it. Love your 'interests' list by the way - sweet tooth by any chance?!

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    2. Yes, I'm a sugar addict! Happy blogging x

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  7. Hello,
    Saw your inspiring recipe from Herbs on a Saturday challenge. I'm a big fan of aubergine, mint and feta so this dish is a winner that I hope to replicate. Simply delicious!

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    1. Thanks for dropping by and so glad you've been inspired!

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