Home > News > Dream of Italy Newsletters > Newsletter Archive > October 2013 Newsletter > Aubergine Invottini

Aubergine Invottini

Serves

6

Ingredients:

4 red capsicums

3/4 cup olive oil

1 aubergine (approx 350g)

salt and freshly ground black pepper

1/2 cup prepared pesto

200g soft goat's cheese

basil sprigs to garnish

Directions:

Preheat the oven to 200 degree celcius

Place the capsicums on a baking tray and drizzle with 1/4 cup of olive oil. Roast until the skins start to colour and wrinkle- about 30 minutes. Remove from the heat and cover with tinfoil. When cool enough to handle, peel of the skins, slice into quarters and remove the stalks and seeds.

Slice the aubergines lengthways into 5 mm slices. Brush with the remaining 1/2 cup of oil. The aubergine will soak up the oil. Season well with salt and epper and roast for 12-15 minutes until the aubergine slices are tender but still hold their shape nicely. Cool

Jo Seagar Italia Cookbook

Spread the post on the slices of aubergine. Top with the pieces of capsicum, then spread with the goat's cheese. Season well and roll up firmly from the pointy (stem) end of the auberg

ine. Slice and place on a platter seam-side down. Garnish with sprigs of basil if desired. Serve at room temperature.

Recipe courtesy of Jo Seagar's fantastic cookbook Italia.

Italia is a beautiful book, we even have it for sale for NZ $39.50 here on the website! Find it here