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Involtini
Involtini
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Total Time:
25 minutes
Ingredients:
  • 3 long aubergines
  • olive oil
  • 50 g pine nuts
  • 6 sundried tomatoes in oil
  • 3 anchovies in oil, from sustainable sources
  • extra virgin olive oil
  • ½ a bunch of fresh basil
  • 10 slices of Parma ham
  • 2 x 125 g balls of mozzarella cheese
Instructions:
  • Cut the aubergines into ½cm-thick slices lengthwise, peel the outer skin to have flat finishes on both sides, then coat with 2 tablespoons of olive oil. Grill the aubergine slices on a hot griddle pan for 3 minutes per side until charred and tender. Set aside. Toast the pine nuts in a dry pan, then blend with sundried tomatoes, anchovies, 1½ tablespoons of extra virgin olive oil, and most of the basil leaves until smooth. Season with black pepper. Place a slice of Parma ham on each aubergine strip, spread some sundried tomato paste, add mozzarella and a basil leaf. Roll up and secure with a toothpick. Serve immediately.

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