Involtini di Melanzane

Name: Involtini di Melanzane
Prep time: 60 min
Total time: 110 min
Yield: 4
Ingredients: 1 tsp cane sugar; 250 g mozzarella; 40 g grated Parmesan; 1 onions; 2 garlic cloves; 1 piece ginger; 3 aubergines; 1 bunch basil; 3 tbsp olive oil; 1 tin chopped tomatoes; some mixed herbs; 2 bay leaves; salt and pepper to taste; a little salt

main dish vegetable dishes summer

Total: 1 hr 50 min. | Active: 1 hr

vegetarian, gluten-free

1424 Likes

One of my absolute favourite meals. And at the same time one of the many wonderful Italian classics that works just as well for a midweek supper as it does for a dinner party. All you need is a crisp, green salad or simple white wine risotto to go with it, and everyone's happy. Handily, the involtini can be prepared a day in advance. You can also cook extra and simply freeze the leftovers.

Nadja - LouMalou

Ingredients

for 4 person

Sugo
1	onion, finely chopped
2	garlic cloves, finely chopped
1 piece	ginger, finely chopped, to taste
1 tbsp	olive oil
1 tin	chopped tomatoes (approx. 560 g
some	mixed herbs
2	bay leaves
1 tsp	cane sugar
	salt and pepper to taste

Aubergines
3	aubergines, (large), cut lengthwise into slices approx. 1/2 cm thick
a little	salt
2 tbsp	olive oil

Involtini di melanzane
250 g	mozzarella, sliced
1 bunch	basil
40 g	grated Parmesan

How it's done

Sugo

Sauté the onion, garlic and ginger (if using) in the olive oil. Add the tomatoes and a little water. Tie the herbs up into a bunch and add with the bay leaves and the sugar. Simmer the sugo for approx. 40 mins., season. Remove the herbs and bay leaves, set the sugo aside.

Aubergines

Place the aubergines on a baking tray lined with baking paper, season with salt and leave to stand for approx. 15 mins. Dab off the excess liquid with kitchen paper. Brush the aubergines with olive oil.

Bake for approx. 20 mins. in the centre of an oven preheated to 200 °C (the aubergines must be soft). Put to one side and let cool.

Involtini di melanzane

Spread 1/4 of the sugo over the base of the ovenproof dish. Individually brush the aubergine slices with sugo, top each with a piece of mozzarella and a basil leaf, shape into rolls and place them in the dish, on the sugo. If there is any mozzarella left over, scatter over the rolls. Spoon the rest of the sugo on top and sprinkle with the parmesan.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

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