Stuffed Aubergine Rolls Recipe
Inspired by involtini di melanzane, but with a surprise melting mozzarella centre. This impressive stuffed aubergine rolls recipe can be partly made ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Griddle
- Skillet
- Stove
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Pastry brush
- Measuring spoon
- Microplane
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 large or 2 medium aubergines
- 1 tbsp olive oil plus extra for griddling
- 3 cloves garlic sliced
- 2 x 400g tins chopped tomatoes
- ½ tsp dried oregano
- a pinch (optional) sugar
- a splash (optional) vinegar
- a small bunch basil leaves picked
- 1 ball mozzarella
- 4 tbsp fresh pesto
- 2 tbsp olive oil
- 50g sourdough or bloomer breadcrumbs
- 25g parmesan (or veggie alternative) finely grated
- 1 lemon zested
- 1 tsp dried oregano
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