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

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

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Pollo Al Limone, Miele E RosmarinoLemon Chicken With Honey & Rosemary

Rosemary and lemon give this simple chicken dish a real taste of the Mediterranean; it is zingy and flavoursome but really child-friendly, so it makes a great midweek family meal. Perfect in summer with a big salad, or try it in winter for a serious vitamin C kick to beat the bugs.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
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