Involtini di Melanzane e Prosciutto
In Rome they combine their aubergines with parmigiano, proscuitto and tomatoes to make delicious snacks.
3 large aubergines, cut lengthwise into 5 mm thick slices 400g prosciutto, thin sliced Parmigiano, fresh, sliced and grated 240 g fresh or tinned tomatoes Basil (optional) 6 cloves garlic Olive oil, for frying Salt
Grill aubergine slices under a hot grill, three minutes each side.
Leave to cool on a rack.
Sauté garlic in oil in a deep frying pan, add tomatoes, season with salt, cover and cook until the pulp has dissolved.
Cover each aubergine slice with a slice of prosciutto and two slices of parmigiano, finishing with two or three basil leaves, if available.
Roll tightly, pushed together.
The aubergine rolls can be cooked in the frying pan with the tomato sauce, but fasten each roll with a toothpick, and simmer gently for 20 minutes.
Alternatively transfer the tomato sauce to a small deep baking tray, place the aubergine rolls tight against each other and bake for 30 minutes in a 160°C oven. With ten minutes to go, spoon some sauce over the aubergines and sprinkle with grated parmigiano.
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