Name: Aubergine wraps with prosciutto and mozzarella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 aubergines; 30g pine nuts; 4 sundried tomatoes in oil; Handul of fresh basil; 1 small clove of garlic ( optional); Prosciutto slices; 1 ball of mozzarella cheese

Aubergine wraps with prosciutto and mozzarella

3 Jul 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Aubergine wraps with prosciutto and mozzarella

Background

Involtini is a popular snack in Italy, consisting of an outer layer of meat or vegetables wrapped around a filling. These aubergine wraps with prosciutto and mozzarella are tasty nibbles, perfect for parties and picnics. You can use shop-bought roasted or grilled aubergines slices too!

Ingredients

2 aubergines
30g pine nuts
4 sundried tomatoes in oil
Handul of fresh basil
1 small clove of garlic ( optional)
Prosciutto slices
1 ball of mozzarella cheese

Instructions

Slice the aubergines lengthwise into ½ cm-thick pieces, then brush them with olive oil.
Heat a griddle pan. When it's hot, griddle the aubergine slices on each side, for about 3-5 minutes, until soft and char-marked. Season with salt and pepper and set aside.
Dry-toast the pine nuts in a frying pan.
In a food processor whizz the nuts, sundried tomatoes, garlic, 1 tsp olive oil, and most of the basil leaves. You should get a coarse paste. Season to taste.
Spread some paste on each aubergine slice then lay a slice of prosciutto on top.
Tear the mozzarella into bite-sized pieces, then place a piece at one end of each strip together with a basil leaf. Roll them up. (you can secure them with a tooth pick, if you like).