Involtini di melanzane ripieni di uva passa, capperi e noci
Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my rolled aubergines stuffed wth raisins, capers & walnuts for you to enjoy.

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before cooking to avoid discoloration. Serve with a green salad.

TwitterFacebook

4

Serves

15

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

  • 20g Raisins
  • 50ml Marsala wine
  • 5 tablespoons Olive Oil
  • 2 Shallots, peeled & finely chopped
  • 3 tablespoons Fresh, flat-leaf parsley, chopped
  • 15 Walnut halves, finely chopped
  • 1 Grated zest & juice, unwaxed lemon
  • 30g White breadcrumbs, dried
  • 30g Capers, drained & chopped
  • 20g Freshly grated Pecorino cheese
  • 3 Long aubergines, large
  • 8 Bay leaves
  • 4 tablespoons Extra virgin olive oil
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest rolled aubergines stuffed wth raisins, capers & walnuts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Soak 4 wooden skewers, about 30cm long, in cold water for at least 30 minutes.
  2. To make the stuffing mixture, put the raisins in a small bowl or cup, pour over the Marsala and leave to soak for 20 minutes, then drain. Heat the olive oil in a medium saucepan over a medium heat. Add the shallots and fry for 5 minutes or until softened, stirring occasionally. Stir in the parsley, season with salt and pepper and remove from the heat. Add the walnuts, lemon zest, breadcrumbs, capers, pecorino and drained raisins. Stir to combine and set aside.
  3. Preheat the oven to 180°C
  4. Bring a large saucepan of salted water to the boil. Using a long, sharp knife cut each aubergine lengthways into slices about 1cm thick. Discard the first and last slice.Use the 12 widest slices.
  5. Drop the aubergine slices into the boiling water., bring back to the boil and simmer for 4 minutes or until softened. Drain thoroughly then spread out on kitchen paper to dry.
  6. Place the aubergine slices on a board and spread the stuffing equally on all the slices. Roll up each slice and thread 3 aubergine rolls on each skewer. Thread a bay leaf on either end of the skewer.
  7. Arrange the skewers on a large oiled baking sheet. Season with salt and pepper and brush over the lemon juice and extra virgin olive oil. Bake for 40 minutes. Serve immediately.

Once you’re done, simply sit back and enjoy your rolled aubergines stuffed wth raisins, capers & walnuts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Bucatini with Sicilian Pesto

View Recipe

Next Recipe

Smoked Mackerel, Orange & Fennel Salad

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Pasta e fagioliHearty Bean Stew with Pasta

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...

4

Serves

13

Ingredients
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Mousse Di Cioccolato Bianco E Pepe NeroWhite Chocolate Mousse with Black Pepper & Fresh Mint

I know that this may sound very strange to you, using black pepper in a white chocolate mousse, but believe you me, this is a dessert that all your friends will talk about. This recipe is easy, very tasty and definitely has the 'wow' factor, but make sure you use a good quality chocolate. You can also serve it straight from the freezer like a semi-freddo.

6

Serves

5

Ingredients

Chocolate

Main Ingredient
View Recipe

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe