Involtini

Name: Involtini
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small red pepper, seeded; 1 small carrot, finely chopped; 1 x 400 g can chopped tomatoes; 1 tbsp sun-dried tomato pesto or purée; large sprig of thyme; 1 onion, finely chopped red chilli, seeded and finely chopped; splash each of red wine and balsamic vinegar; ½ tbsp sugar; 6 tbsp basil pesto; 2 tbsp olive oil; salt; 3–4 large plum tomatoes, skinned and cut into 16 large slices; 200 g (7 oz) mozzarella di bufala, cut into 8 slices; 2 large aubergines; handful of chopped parsley; 150 g (5½ oz) Puy lentils; sun-dried tomato and lentil salsa, to serve; 55 g (2 oz) soft breadcrumbs; 1 egg, beaten; 75 g (2¾ oz) Parmesan, freshly grated seasoned plain flour, for coating

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The idea of this dish was to use the unbeatable flavours of the classic insalata tricolore in a new way. Aubergine was the obvious vegetable to wrap the other ingredients in.

Ingredients

2 large aubergines
2 tbsp olive oil
6 tbsp

Europe
Italy
Side dish
Starter
Vegetarian
Mediterranean

Method

For the sauce, soak the lentils in cold water for 30 minutes.
Preheat a dry griddle until good and hot. Trimming off the sides of the aubergines, cut each lengthwise into four nice big slices. Brush these on both sides with oil and griddle over a high heat until softened and nicely seared on both sides. Set aside to cool.
While the aubergines are cooling