Aubergine involtini
These ' involtini ' are something I had for lunch one day in a hotel in Milan, and started making myself back home. They're easy to make, just a bit fiddly. They're fried aubergine slices rolled round ham and mozzarella, i.e. one aubergine slice makes one roll, and I usually get four slices out of the middle of an aubergine, leaving the unused sides later to make Turkish ' patlıcan kızartma ' (as I make it, ' patlıcan kızartma ' is just chunks of aubergine and sweet pepper fried till tender, turned out, juice and all, on to a bed of yogurt flavoured for an hour or so with crushed garlic, and garnished with sumac and chopped parsley). I think you could count two ' involtini ' per person for a starter, three for a main course. In Milan, they were served with tomato sauce but I don't bother. They make a nice juice of their own as they bake. So, you slice the aubergines lengthwise and fry the slices in olive oil until they're starting to br...