Go Back

Aubergine wraps with prosciutto and mozzarella

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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Slice the aubergines lengthwise into ½ cm-thick pieces, then brush them with olive oil.
  2. 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.
  3. Dry-toast the pine nuts in a frying pan.
  4. 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.
  5. Spread some paste on each aubergine slice then lay a slice of prosciutto on top.
  6. 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).