Anglicised Involtini

I adapted this recipe of Paul Gayler’s (in turn his adaptation of a southern Italian recipe) for a Vogue column on food for vegetarians. It’s anglicised only in so far as the cheese I use for the stuffing is lancashire rather than the more usual, but hard to find, provolone.

Don’t serve this piping hot, but warm. The quantities of stuffing make enough for 12 rolls, so I fry only the best 12 slices of aubergines and then stop. If you feel 3 rolls per head will just not do, sca