on my plate: aubergine involtini

OK so my food photography skills haven’t exactly improved much, but these tasty little morsels just had to be talked about. Served as part of a picky dinner prepared for friends – alongside butter bean hummous, aubergine turnover pastries and spicy roasted chickpeasfor me these were the success story of the night.

After brushing the aubergine with olive oil and cooking on a griddle pan to achieve those gorgeous blackened stripes, I chose to fill my involtini with feta, toasted hazelnuts, sultanas and fresh mint. I then heated them in the oven to soften the feta slightly, resulting in a dish of incredibly moreish plump little parcels, with wonderful flavours reminiscent of those that my friends and I had sampled in Greece over the summer.

My one word of advice would be don’t be afraid of adding lots of mint, as it is essential in balancing the flavours.

Oh, and make lots.


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  • and all that’s in between

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