Involtini di Melanzane al Formaggio

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

In my adaptation of this classic Italian dish from Campania, the aubergine slices are rolled up with a cheese, basil and raisin stuffing rather than layered in the usual way. It makes a delicious and substantial vegetarian main course.


  • Olive oil, for frying
  • 2 large aubergines, cut lengthways into slices 5 mm (14 in) thick
  • 150 ml (¼ pint


Preheat the oven to 190°C, 375°F, gas 5. Heat a generous quantity of olive oil in a frying pan and fry the aubergine shoes a few at a time until golden on both sides, adding more oil if necessary. Drain on kitchen paper and leave to cool.

For the stuffing, mix together the prov