Jamie Magazine
By Joss Herd
Involtini
25 mins
Super easy
makes 12 as a canapé
About the recipe
Italian for ‘little bundles’, these rolls of aubergine, parma ham and mozzarella are the perfect snack to enjoy with a cold drink.
Recipe From
Ingredients
3 long aubergines (straight ones will work best)
olive oil
50g pine nuts
6 sundried tomatoes in oil
3 anchovies in oil, from sustainable sources
extra virgin olive oil
½ a bunch of fresh basil
10 slices of Parma ham
2 x 125g balls of mozzarella cheese
Method
- Slice the aubergines lengthways into ½cm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with 2 tablespoons of olive oil.
- Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender. Set aside.
- Toast the pine nuts in a dry frying pan, then transfer to a food processor with the sundried tomatoes, anchovies and 1½ tablespoons of extra virgin olive oil. Pick in most of the basil leaves.
- Blitz until you have a spreadable paste, then season with black pepper and pulse again to combine.
- Lay a slice of Parma ham on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste.
- Tear the mozzarella into bite-sized pieces, then place a piece at one end of the strip along with a basil leaf. Roll up and secure with a tooth pick. Serve immediately.
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