8 November, 2015
Aubergine involtini with tomato chorizo sauce
Involtini, doesn’t is just sound great? It just means, rolls, but let’s call it involtini it will taste better!
And yes I just love aubergines, and I have already done some aubergine roll-ups, but it was a summer version. This time something to serve straight from the oven with a fresh baguette. Yummy.
Ingredients
For the involtini
- 1 large aubergine
- 200g feta
- 200g ricotta
- a dozen of fresh basil leaves, chopped
- olive oil
- salt, pepper, sweet paprika
For the sauce
- 1 cup tomato passata
- 1/2 onion, chopped finely
- 1 clove garlic
- 100 g chorizo
- 1/4 cup dry red wine
- 1 tsp sugar
- salt, pepper, dried basil
Instructions
Sauce
- Chop the chorizo and place on a hot pan. When then the fat starts melting, add the chopped onion and garlic, cook until it becomes translucent.
- Add the tomato passata, red wine, sugar, salt, pepper, dried basil. Let it simmer for 20 minutes.
Aubergine involtini
- Slice the aubergines 2-3mm thick
- Pour 1/4 cup olive oil into a bowl. Add salt, pepper, sweet paprika and mix a bit.
- Using a brush cover the aubergines with the spiced oil.
- Heat a pan and fry them on each side for 2-3 minutes. Set aside.
- Crush the feta and mix with the ricotta, fold in the basil leaves and some pepper
- Place a tbs of cheese mix on one third length of the aubergine, then roll it up. Repeat with all the aubergines.
- Place a thin layer of sauce in a baking dish. Place the aubergine involtinis inside and cover with the rest of the sauce.
- Place in an oven heated to 180°C for 20 minutes.
- Serve hot with fresh bread and lettuce or a side dish.
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