Baked aubergine rolls

Baked aubergine rolls

By
From
Green Kitchen Travels
Serves
4

The Italian tradition of wrapping thinly sliced meat around a vegetable, fruit or cheese filling – involtini – doesn’t have to be a dish exclusive to meat-eaters. The idea works just as well with thinly sliced aubergines or courgettes. You could replace the millet with rice or quinoa in the filling – just make sure to include lots of fresh herbs, olives, capers, pine nuts and pecorino. The tomato sauce is very basic, but fine for its purpose as most of the flavour comes from the filling. We often make this dish when we have guests coming over. The different preparation steps are great to do in groups.

Simple tomato sauce

Ingredients

Quantity Ingredient
1 tablespoon cold-pressed olive oil
or 1 tablespoon coconut oil
or 1 tablespoon ghee
2 garlic cloves, crushed
800g canned whole plum tomatoes
sea salt
freshly ground black pepper

Aubergines

Quantity Ingredient
2 large aubergines
2 tablespoons cold-pressed olive oil
1/2 teaspoon coarse sea salt

Millet and basil filling

Quantity Ingredient
200g uncooked millet
or 200g uncooked quinoa
450ml water
1 handful basil leaves, finely chopped, plus extra for serving
1 garlic clove, finely chopped
4 tablespoons pecorino, grated, plus extra for serving
or 4 tablespoons parmesan, grated, plus extra for serving
30g pine nuts, coarsely chopped, plus extra for serving
20 olives, pitted and coarsely chopped
2 tablespoons pickled capers, drained and crushed
1 lemon, juiced
sea salt
freshly ground black pepper
2 eggs

To serve

Quantity Ingredient
a green salad

Method

  1. Make the tomato sauce. Heat the oil in a saucepan, add the crushed garlic cloves and sauté for a moment. Add the canned tomatoes, salt and pepper, bring to the boil, reduce the heat and simmer gently for 20–30 minutes until pulpy.
  2. Preheat the oven to 200°C. Slice the aubergines lengthwise into thin slices. Place on a grill rack in a baking tin. Use a pastry brush to brush them lightly with oil on both sides. Sprinkle with salt and roast in the oven until soft and browned on the edges, about 10 minutes. Keep an eye on them, they burn easily and will then be difficult to roll. Leave the oven on.
  3. Meanwhile, rinse the millet in a sieve with boiling water. Drain well then place it in a saucepan and add the measured water. Bring to the boil, reduce the heat immediately and simmer gently for 10 minutes. Remove from the heat and set aside covered for a further 10 minutes.
  4. Place the cooked millet in a large mixing bowl. Add all the filling ingredients, except the eggs, and mix well. Then add the eggs and combine. Place the grilled aubergine, one by one, in front of you with the largest end towards you. Add a couple of spoonfuls of the filling and roll upwards, away from you. Place the rolls in a baking dish in lines, ends down. Pour the tomato sauce over and bake for 15– 20 minutes. Remove from the oven and garnish with the remaining grated cheese, pine nuts and fresh basil.
  5. Serve with a green salad.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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