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    Quick Involtini with Aubergine and Basil

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    Quick Involtini with Aubergine and Basil

    • Vegetarian
    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2x 430g pack cook's ingredients chargrilled aubergines in olive oil, drained
    • 350g jar Waitrose Napolitana pasta sauce with basil and onion
    • 50g cook's ingredients quartered Kalamata olives, drained (optional)
    • ½ x 250g pack Waitrose grated mozzarella
    • ¾ x 20g pack basil, leaves torn


    1. Preheat the oven to 200°C, gas mark 6. Reserve eight large slices of aubergine and chop the remainder into a bowl. Add 4 tbsp of the pasta sauce, the olives, a third of the mozzarella and the basil, then stir.
    2. Lay an aubergine slice on a board and place an eighth of the mixture at one end. Roll up from the short end, like a Swiss roll. Place, seam side down, in a 1-litre baking dish. Repeat with the remaining slices.
    3. Spoon the remaining sauce evenly over the rolls and top with the remaining cheese. Bake for 20 minutes or until golden and bubbling.

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