Aubergine Involtini Stuffed with Goats Cheese, Raisins and Pine Nuts

This recipe does take a bit of time as there are many different parts needing to be prepared, but believe me it's worth the effort!

This meal was a bit of a treat, but with PB coming to my parent's home and my Dad finishing work late and wanting something tasty to nibble on before bed, I felt that making these aubergine parcels was definitely worth the time and careful attention! I know there is a long ingredients list, but most of them can be found in cupboards/vegetable & fruit baskets!

I always make my tomato sauce in the same way - it was the way my mother taught me as a child and I have never changed the recipe. The joy of it is, if you happen to run out of something it's not the end of the world, you just adapt - that is, except you've run out of tinned tomatoes!

Ingredients:

Tomato Sauce: 

1 x tin chopped tomatoes (you can also use passata - just use whatever you have)

2 x cloves of garlic diced finely

1 x small onion diced finely

Glug of olive oil

Glug of red wine

Fresh basil

2 x bay leaves

Any dried herbs you have in the cupboard

2 or 3 teaspoons of sugar

Salt & Pepper

Involtini:

2 x aubergines

2 x cloves garlic

1 tblsp olive oil

1 tblsp breadcrumbs

200g or so of soft goats cheese

Handful of fresh basil

Handful of fresh parsley

Zest of half a lemon (be careful not to over-lemon, as it is surprising how much the flavour comes through all the other lovely flavours!)

1 tblsp raisins soaked in hot water

1 egg to bind

Method:

Place the onion and garlic in the glug of olive oil on a low heat and leave to soften gently. Once soft, add the tinned tomatoes/passata and leave to bubble for a minute or so. At this point I add all of the other ingredients, mix well, and place in the bottom oven of the Aga (which is the equivalent of about 110 centigrade) so that the sauce richens, reduces and increases in flavour. You can leave this and forget about the sauce for up to 3 hours - it only gets better with time!

Meanwhile, slice the aubergines about half a centimetre thick, brush lightly in olive oil and fry on a griddle pan until soft. I love the criss-crossed pattern it makes in a griddle pan and they don't need very much oil - but baking the slices in the oven or frying them in a non stick frying pan can also do the trick - just vary the amount of oil you use. The aubergines take a couple of minutes each side, so whilst they are cooking, prepare your ingredients for the 'stuffing' of the involtini. The raisins add such a delicious 'ping' of sweetness and the herbs and lemon add a really delicious flavour. Before you add the egg, taste the mixture (it's really scrummy even when raw) and adjust the seasoning accordingly. Finally add the egg to bind, and you're ready to assemble your little parcels.

Add a couple of teaspoons of mixture into the centre of each length of aubergine. Fold up the two ends and then turn the parcel over so that the 'join' is underneath. Slot the stuffed aubergines into a roasting tin, and top with the tomato sauce which is already piping hot from the oven.

This can then be sprinkled with some parmesan or even some slices of mozzerella for a gloriously melty finish, or you can leave it topped with your delicious fresh tomato sauce - whatever you fancy.

25 minutes in the oven, and you have an absolutely stunning dinner - perfect for deserving house guests or loved ones alike. You can always try your own twists on this dish with varying the cheese stuffing or the herbs you use, or even making courgette involtini. I have to say, it was a real hit - let me know what YOU think!