What a versatile vegetable! Here you can do anything with aubergines, they are ready to be used as an ingredient in recipe preparation or as a vegetable side dish or starter. No need to salt first and then dry, no need to try and grill, no need to worry about the quality inside the fresh aubergine when it is first cut. The grilling gives that wonderful smokey flavour that enhances the following recipes.

Swordfish Involtini with Grilled Aubergine

Ingredients for 1 portion:

– 430g Swordfish Steak
– 3 Slices Grilled Aubergine
– 10g Breadcrumbs
– 1 Tsp Freshly Chopped Herbs
– 20ml Extra Virgin Olive Oil
– Salt and Pepper to Taste
– 1/2 Tsp Miniature Capers

Slice the swordfish into 3 escalopes and hammer out to paper thin. Place on each one slice of grilled aubergine. Put all the other ingredients in a food processor and blend until it looks like a fine breadcrumb mix.Take a little of this mixture and roll in your hand to compact it slightly, then place on top of each aubergine. Roll the swordfish and aubergine, put a toothpick in each one to hold closed.

Pan fry until golden brown and serve on bed of baby lettuce leaves tossed in olive oil and balsamic vinegar dressing.

Mediterranean Chicken Involtini

Ingredients for 1 portion:

– 1 Chicken Breast
– 2 Slices of Grilled Aubergine
– 40g Sunblushed Tomatoes
– 40g Mozzarella
– 20ml Extra Virgin Olive Oil
– Salt & Pepper to Taste
– Splash of White Wine
– 150g Fresh Baby Spinach

Slice the chicken breast and pan out the 2 slices to make 2 thin escalopes. Place the aubergines on top, then the mozzarella and sunblushed tomatoes. Season to taste.Roll each one and put a toothpick in to hold. Pan fry in the hot oil and add the splash of white wine when they are nearly golden.

Serve when cooked through on a bed of panfried spinach with pinenuts and a drizzle of balsamic vinegar (gold variety).