Aubergine “involtini”


with tomatoes, vegan mozzarella and basil.

Veeeery easy but genuinely delicious!


– 1 aubergine

– 2 tomatoes

– some VeganMozzarella (mine was about 1 cup size)

– some handful of basil

– extra virgin olive oil (as needed)

– salt (as needed)


Cut the aubergine in slices, not too thick. Put them in a colander, cover them with a thin layer of salt and put a weight over them. After 20-ish minutes dry them out, one by one.

Sprinkle some salt in a pan and heat it; the salt will allow you to cook the slices without oil, and at the same time they will not stick to the pan during cooking. Put the slices in the pan, and let them brown.

Now, let’s prepare the “involtini”. In each slice of aubergine, put a slice of mozzarella, one of tomato, a basil leaf and roll the slice up. You will not need a toothpick: if the slices are well browned the dumplings will remain closed very well!

Put the “involtini” in the pan and sprinkle some oil over. Fry for a little while and serve!

They taste fabulous and are really easy…and easier things are usually the gre

Chef: MarkoPuff of Veganblog

  1. EleonoraNW3 20 July 2010 at 07:16

    I did them last night! They were absolutely delicious. I love basil, and they were as you said: easy but great. Thanks!

  2. Noelle @Opera Singer in Kitchen 20 July 2010 at 15:23

    Thins looks and sounds delicious!!!

  3. EleonoraNW3 20 July 2010 at 15:25

    oh yes…it was :-)!

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