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

Fagioli al rosma rino con pane tostato all’aglioItalian Beans with Rosemary on Garlic Toasts

You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.

10

Ingredients
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe