according to My Fitness Pal:
A great party snack, these
moreish morsels are a hit with both meat eaters and veggies. So here’s what I do, as there are probably a
myriad of variations on this Italian classic (“involtini” just means a small
bite of food within some kind of casing – such as aubergine in this case).
person and a couple you have to test/eat because they didn’t quite make the
grade in terms of presentation. The fiddliest part of this recipe is rolling up
the aubergine with the cheese filling. So be conscious when you are preparing
your aubergine slices that you want them about ½ a cm thick: any thicker and
they won’t roll easily; whereas if they are too thin, they will be flimsy and
break. Other than that, this is one the easiest, yet effective canapés imaginable
– definitely more bang for your buck in terms of impress versus effort. They
take about 20 minutes to prepare but you can make them ahead of the event, even
roasting the aubergine slices the day before.
I’ve linked up to Extra Veg – a monthly blog challenge run by Fuss Free Flavours and Utterly Scrummy; this month hosted by Kerry Cooks.
– serves 8 as a canapé)
- Prepare the aubergines by lopping the stalk off and, with your sharpest
knife, slicing them vertically into 4-6 uniform slices, around ½ a cm thick.
- In a small bowl or cup, mix several pinches of salt with about 4
tablespoons of olive oil. Then brush this lightly onto each aubergine piece
using a pastry brush. Turn the aubergine slices over and oil the other sides.
- Grill the aubergine pieces on each side until golden brown; this does
not take long so be careful not to let them burn. Once cooked, leave the
aubergine slices to cool on wads of kitchen roll to blot up the excess oil.
- In a large bowl, combine the Boursin and feta, breaking and crumbling up
the latter with your hands. Mix well – for speed and laziness I use a handheld blender – but
a fork to mash the feta up and then a large metal spoon to stir will do the job. Stir
in the lemon juice, chilli, mint and plenty of black pepper.
- Now you can
get rolling. Arming yourself with some kitchen roll for greasy fingers, blob a
heaped teaspoon of the cheese mixture at the fatter end of an aubergine slice
and gently roll over into a small parcel, open at each side. Don’t be
tempted to make the rolls too tight otherwise the aubergine casing will split.
Kitchen scissors are useful here – particularly if making these for guests – as
you can trim off any messy/burnt bits of aubergine that won’t roll.
using up all the aubergine slices. With the skin-covered edges, I have these on
the inside – i.e. cover them with the cheese – so after you roll, just the
flesh remains on show, akin to the other slices of aubergine.
- Eat straight
away or leave to one side until ready to serve. Garnish with
extra mint leaves.