Rolled aubergine involtini
	Serves 6 The recipe here is the same as I learnt it at 'The Gate' in Hammersmith, London. If you want to make it more substantial you could fill the aubergine rolls with other vegetables such as asparagus and more cheese.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	You will need olive oil 18 slices of aubergine Basil pesto 50g grated parmesan 200g breadcrumbs 2 eggs A little milk 100g flour Salt and black pepper	Cut the aubergines lengthways and about 4mm thick. Dip in the olive oil and pan fry both sides until golden brown. Season and lay onto a flat surface. Spoon some basil pesto on each slice, sprinkle with parmesan, season and roll up. Roll each involtini in the flour, then the eggs mixed with the milk, then the breadcrumbs. Bake in a high oven for 10 minutes or grill until golden brown. Serve on leaves with more of the pesto drizzled over it.
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