Name: Involtini di Melanzane al Formaggio
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons freshly grated Parmesan; 2 large aubergines, cut lengthways into slices 5 mm (14 in) thick; 100 g (4 oz, ½ cup) provolone, cut into small cubes; 1 egg, beaten; Salt & freshly ground black pepper; 1 garlic clove, crushed; 150 ml (¼ pint, ⅔ cup) tomato passata; 1 ball of buffalo mozzarella, cut into slices 5 mm (¼ in) thick; 75 g (3 oz, generous ½ cup) pine kernels; 2 tablespoons fresh white breadcrumbs; Olive oil, for frying; 4 (5) tablespoons olive oil; 50 g (2 oz, ⅓ cup) raisins, soaked in water until plump, then drained; 1 tablespoon chopped fresh basil

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Method

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