Involtini

The above is a rough replication of an amazing dinner cooked for me in Finland by my friend, hostess and cooking hero, Marise.  It’s currently a favourite meal in our house and has been cooked for several guests in recent months.  Ought to be getting sick of it – but I’m really, really not!

 

Involtini

(for 2)

1 large aubergine, sliced lengthways into 5mm slices.

Olive oil

1 onion, sliced

1 clove garlic, chopped finely

1 heaped tblspn currants (or sultanas or other small dried fruit…)

1 heaped tblspn toasted pine nuts (or almonds or pumpkin seeds or…)

1/2 cup bulgar wheat (or couscous)

1 cup of tomato sauce – I usually have lots of this recipe in the freezer.

Handful of grated Parmesan cheese

  • Lay the aubergine out in a single layer on a baking tray and brush lightly with olive oil.  Sprinkle with salt and pepper then roast in a 200 oC oven, turning once, until softened and beginning to turn golden brown.  Remove from oven and cool.
  • Saute the onion over a medium heat in  2 tablespoons of olive oil until golden brown (this will take a good 20 mins),  Add the garlic, currants and pine nuts and cook a minute more.  Stir through the bulgar wheat then add 1 cup of water.  Bring to the boil then cover and reduce the heat.  Simmer until liquid has been absorbed.  Remove from heat and leave covered for another 10 mins.  Remove lid and fluff up with  a fork.  Season.
  • Spoon some bulgar on top of an aubergine slice and roll it up.  Add to a small baking dish.  Repeat until all the aubergine slices have been used up and sit snuggly in the baking dish.  Sprinkle over any remaining bulgar.  Add the tomato sauce followed by the cheese.
  • Bake in a 180 oC for 30 mins until heated through and golden brown on top.

8 thoughts on “Involtini

  1. Finally! I’ve been waiting for this recipe with bated breath!! Am going to try out the above meal on 2 hungry scotsmen at some point in the near future.

    When you guys coming to visit us in Londontown??

    Loving the blog, Wendy!!! xxx

  2. I wouldn’t be sick of it either – love your pic at the top – I have tried this sort of thing but not had great success with eggplant – must try harder – and no excuses with this recipe!

  3. It does look lovely, but like Johanna, aubergine and I are not the best of friends. I always think it’s such a waste – it has that amazing skin colour but then has such an odd texture and bitter taste! Perhaps I just haven’t found the right recipe though; maybe this is the one!

  4. Ooh – this looks interesting. I love the top photo! Looks like a meal I would really enjoy. I’ve not tried involtini before but love all the ingredients so am sure I would be an instant convert.

  5. Lovely – like Johanna and domestikate I’m not the biggest aub fan but I’ve made Nigella Lawson’s involtini recipe a few times and it’s a converter. And your recipe looks so much simpler which I love.

    These ingredients are really good with a crumble of feta too (I make a kind of deconstructed version of involtini with feta).

  6. Priya – Let me know how it goes! Would love to come down and see you guys sometime. Maybe in the spring? xx

    Johanna – Try again! It’s a cracker, this one. :)

    Domestikate – David doesn’t like aubergine much either but he loves this.

    Antonia – Let me know if you try it!

    Pia – I think it might…

    Sophie – It’s not a popular veg, is it? I really love it but even the non-aubergine fans I know like this dish.

  7. Thank you for this recipe. We had a great tasting dinner (twice already, actually) even using not-quite-Parmesan cheese and ready made chopped tomatoes with basil.
    I only wonder how large a large aubergine is in Scotland, because we had to “sprinkle” about half of the bulgar on top of the rolls; it was absolutely impossible to stuff them more.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s