Involtini recipe

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 315 calories / serving
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VEGGIE involtini He

Make the tomato sauce: heat the olive oil in a pan and sweat the onion and garlic without colouring for about five minutes until soft and translucent. Add the tomato purée and cook out for two minutes. Add the tomatoes, sugar and seasoning and leave to simmer gently for about 20 minutes or until thickened. Preheat the oven to 180°C, 350°F, Gas Mark 5.

Meanwhile, brush the aubergines with olive oil and griddle or fry until soft and cooked through. Set aside on kitchen paper. Combine the feta, chilli and oregano in a bowl.

Lay out the strips of aubergine, place a spoonful of the feta mixture at one end and roll the aubergine up like a Swiss roll. Repeat until all the aubergine slices and filling are used up. Lay in a baking dish and cover with the tomato sauce. Bake in the oven for 15-20 minutes or until bubbling.

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  • Ingredients

  • 2 aubergines, thinly sliced lengthways
  • olive oil
  • 250g feta or 1 ball mozzarella
  • 1 red chilli, deseeded and finely chopped
  • 1tsp dried oregano
  • For the tomato sauce

  • 2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 1tbsp tomato puree
  • 800g chopped tomatoes
  • 1tsp sugar
  • salt
  • pepper
  • Energy 1315kj 315kcal 16%
  • Fat 24g 35%
  • Saturates 10g 52%
  • Sugars 10g 12%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 11.6g Protein 13.3g Fibre 5.6g


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