Involtini

Makes 12 as a canapé

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving

• Calories 164 8%

• Fat 14.4g 21%

• Saturates 4.3g 22%

• Sugars 1.3g 1%

• Salt 0.9g 15%

• Protein 7.4g 15%

• Carbs 1.5g 1%

• Fibre 1.1g -

Of an adult's reference intake

Ingredients

• 3 long aubergines
• olive oil
• 50 g pine nuts
• 6 sundried tomatoes in oil
• 3 anchovies in oil, from sustainable sources
• extra virgin olive oil
• ½ a bunch of fresh basil
• 10 slices of Parma ham
• 2 x 125 g balls of mozzarella cheese

Recipe From

Jamie Magazine

By Joss Herd

Method

1. Slice the aubergines lengthways into ½cm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with 2 tablespoons of olive oil.
2. Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender. Set aside.
3. Toast the pine nuts in a dry frying pan, then transfer to a food processor with the sundried tomatoes, anchovies and 1½ tablespoons of extra virgin olive oil. Pick in most of the basil leaves.
4. Blitz until you have a spreadable paste, then season with black pepper and pulse again to combine.
5. Lay a slice of Parma ham on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste.
6. Tear the mozzarella into bite-sized pieces, then place a piece at one end of the strip along with a basil leaf. Roll up and secure with a tooth pick. Serve immediately.