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  • Olive Magazine

    FESTIVE SPREADS

    Dec 09, 2020 5 minutes
    Recipes ANNA GLOVER Photographs MIKE ENGLISH

    Stuffed aubergine rolls with melting mozzarella

    1 HOUR | SERVES 4-6 | EASY | V

    Inspired by involtini di melanzane, but with a melting middle twist. You can make the sauce and grill the aubergines up to two days ahead and chill.

    aubergines 1 large or 2 medium
    olive oil 1 tbsp, plus extra for griddling
    garlic 3 cloves, sliced
    chopped tomatoes 2 x 400g tins
    dried oregano ½ tsp
    sugar a pinch (optional)
    vinegar a splash (optional)
    basil a small bunch, leaves picked
    mozzarella 1 ball
    fresh pesto 4 tbsp

    PARMESAN CRUMBS

    olive oil 2 tbsp
    sourdough or bloomer breadcrumbs 50g
    parmesan (or veggie alternative) 25g, finely grated
    lemon 1, zested
    dried oregano 1 tsp

    • Trim the aubergines, then cut into 5mm slices lengthways. Brush both sides of each slice

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