Eggplant parcels

Involtini di melanzane

Ingredients 4 persons

3 to 4 eggplants Olive oil for frying and dressing

2 balls of mozzarella in thin slices

2 large fleshy tomatoes in thin slices

20 + 10 basil leaves

Pepper and salt

5 dried tomatoes

lemon juice

Pine nuts

🕐 20🔪60✋🏽20✔️ 👩🏼‍🍳

1. Cut the aubergines lengthwise into thin (0.5 cm thick) slices: a total of 16 slices for 4 people.

2. Heat the olive oil in a large frying pan and fry the aubergine slices in it. Drain them on kitchen paper and pat them dry so that they are not so greasy. Make sure they do not stick together too much, because then they will tear when you take them apart.

3. Lay the slices crosswise on top of each other and always put a (half) slice of tomato in the middle, a piece of mozzarella, sprinkle with salt and pepper, put a basil leaf on top and close with a slice of tomato.

4. Fold the aubergine packets and press them lightly. Place them on a plate (not on top of each other) and leave them to cool in the fridge for at least 1 hour. You can also keep them until the next day.

5. Make the dressing by mixing 3 tablespoons of oil, 2 tablespoons of lemon juice and mashed dried tomatoes. Set aside until use.

6. Fry the pine nuts in a dry frying pan. Set aside until use.

7. Heat the oil in the frying pan over a moderate heat. In it, fry the aubergine parcels for 2 minutes per side (approximately). The tomatoes and mozzarella inside must be given a chance to warm up.

8. Arrange the parcels in pairs on (preheated) plates. Drizzle the dressing of oil, lemon juice and dried tomatoes over them. Sprinkle the pine nuts on top and divide the remaining basil leaves over the packets.

👉🏽 Heated plates: Food that needs to stay warm is tastier when the plates are preheated. Not everyone has a plate warmer. You can also microwave plates with a thin layer of water or simply rinse (and then dry) under very hot water. Then immediately place the dishes on them.