Aubergine and feta involtini recipe

Posted on 25 August 2011

Not being much of an aubergine fan, I decided it was time to get over my taste phobia with this vegetable and try Nigella Lawson’s vegetarian twist to the traditional Italian involtini. Stuffed with bulgar wheat, herbs, feta and pistachios, it turned out to be a perfect combination of flavours and convinced me that so much can be done with this vegetable, making them a delightful alternative to any meal.

Ingredients

For the sauce

  • 1 onion
  • 1 clove garlic
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil, plus more for painting the aubergines
  • 3 tins canned chopped tomatoes
  • 2 tsp sugar
  • salt and black pepper to taste
  • 2 tbsp extra virgin olive oil
  • 4 aubergines

For the stuffing

  • 100 g bulgur wheat
  • 1 tsp dried oregano
  • 350 ml boiling water
  • 50 g pistachio nuts, roughly chopped
  • 200 g feta cheese, crumbled
  • 1 clove garlic, minced
  • 1 large spring onion, finely sliced
  • 2 tbsp capers, (drained of vinegar)
  • 1 egg
  • 1 pinch of cinnamon

For the topping

  • 75 g feta cheese, crumbled
  • 1 dash of olive oil
  • 1 pinch of dried oregano

Method

1. Roughly chop the onion and place together with garlic and dried oregano into a food processor and blitz to a pulp.

2. Cook in a deep pan in the 2 tablespoons of olive oil, over medium to low heat, until softened – about 7 minutes.

3. Add the tomatoes and the sugar and stir well. Cover and turn down the heat, and cook for about 20 minutes, stirring in between.

4. Add extra virgin olive oil and salt and pepper to taste. Stir well. Take pan off the heat and place to the side with the cover on.

5. Cut the aubergines into thinnish slices lengthwise and paint each slice generously with olive oil. Then cook them on a hot griddle until bronzed, striped without and tender within. Remove the cooked slices to sheets of kitchen towel to absorb excess oil.

6. Measure the bulgar wheat into a bowl, add the dried oregano, pour over the water and cover with a plate, leave the bulgar wheat to steep for 30 minutes.

7. Meanwhile preheat the oven to 190°C/gas 5. Get out an ovenproof dish and oil it lightly.

8. Pour the bulgar wheat into a large sieve and press down to remove excess water. Leave for a few minutes until cooled and then decant to a large bowl.

9. Add about two thirds of the chopped pistachios, the crumbled feta, minced garlic, spring onions and capers to the bulgar wheat. Use a fork to mix.

10. Beat the egg with the cinnamon and fork this into the mixture.

11. Add a dollop of stuffing to each aubergine at the bottom and roll up lengthwise away from you and put each stuffed aubergine into the dish.

12. Pour over the tomato sauce, scatter over the crumbled feta, drizzle with oil and then sprinkle over a little dried oregano and cook for 30 minutes.

13. Remove from the oven and stand for 15 minutes before serving. Scatter with remaining pistachios and serve.

 

Recipe by Nigella Lawson






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