Creamy Aubergine Involtini

This vegetarian dish of Aubergine Involtini is just so warming and comforting and is something I have made many versions of over the years. There are so many pasta versions where you simply roll up thin pasta sheets with a filling and bake. 

Griddled courgette and aubergine slices work so well and I was reminded of a starter that a friend cooked for me years ago of griddled courgette slices filled with cream cheese and pine nuts. I then remembered a chicken stuffed aubergine involtini I made years ago (recipe here) so here is my vegetarian version.

I have served this with some falafel and yoghurt sauce and a chilli salsa. This recipe serves two people, so if you need more, just double up. I have baked and served this in terracotta tapas dishes, but any small oven dish will do.

Ingredients:      (Serves 2)

For the sauce:

half a white onion, chopped

2 cloves garlic, chopped

oil for frying

1 tsp. paprika

1 tbsp. tomato paste

200g tinned chopped tomatoes

half teaspoon sugar

salt & pepper

For the Aubergine:

2 aubergines, sliced thinly (try and get aubergines as long and straight as you can)

180g Philadelphia cream cheese

25g pine nuts

1 tbsp. garlic powder

1 small egg

40g feta cheese 

salt & pepper

little oil

Method: 

Put the onion and garlic into a small saucepan and cook in a little oil for 5 minutes until softened. Add the paprika and tomato paste and stir in. Add the tomatoes, sugar and seasoning and cook for 10 minutes until thickened. Use a hand blender to blitz the sauce until smooth. Check for seasoning and add salt and pepper to taste.

Slice the aubergines lengthwise. You want the best slices for rolling so choose about 12 total slices from the middle of the vegetables. 

Brush the aubergine slices with oil and griddle until softened - leave to cool on some kitchen paper. Put the cheese, pine nut, garlic powder & egg into a bowl with a little salt & pepper. Mix well. 

To assemble the rolls, lay one softened aubergine slice in front of you on a board, with the wider bit towards you. Put a heaped teaspoon of the cheese onto an end and roll up the slice. Place into a small dish that you will be baking them in. Continue until all slices used up. Using a spoon, ladle over the tomato sauce. Sprinkle with feta cheese and bake at 180C for about 20 minutes or until cheese golden and sauce bubbling.

Serve with falafel and a yoghurt sauce for a VERY satisfying vegetarian meal. Enjoy!