Amalfi involtini

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Aubergine rolls (Amalfi invotini) Ingredients

  • 1 large aubergine cut into 4mm slices lengthways
  • 40ml olive oil
  • 1tsp fine salt
  • 2 cloves garlic, finely chopped
  • 10 black olives, coarsely chopped
  • 40g sun dried tomato puree
  • 1 tsp black pepper
  • 6-8 basil leaves
  • 75g butter beans cooked or canned, lightly crushed
  • 5ml extra virgin olive oil


  1. Brush the aubergine slices with olive oil generously and drizzle salt lightly over the slices and sauté them on a medium temperature in a non-stick pan for approximately 3 minutes on each side with the lid on until lightly browned.  Alternatively, use a griddle pan.  Set aside.
  2. In the same pan, sauté the garlic.
  3. Lightly spread the tomato puree onto the aubergine slices and drizzle with garlic and pepper.
  4. Place a basil leaf at the narrow end of the aubergine slice followed by a heaped teaspoon of the butter beans and some of the olives on top of the leaf and  roll up to create the involtini roll.

Copyright: The Vegan Society 2018 Recipe development: Chico Francesco, London Vegetarian & Vegan School Food stylist: Jo Brewer Photographer: Sue Hiscoe Ceramics by Gemma Whitaker.

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