I loved these little involtini which were only supposed to be a starter when I had made them for the first time out of leftovers and larder (pantry) treasures. I did like them so much in fact that I ate them all for supper and ditched the main course altogether. The sauce here was a Concassée de tomates aux olives confites – a jar which I had brought back from France and had awaited patiently in the larder to be used. Well, now the jar is empty and gone (so has the shop where it was from) I would just use a simple long simmered tomato sauce with a few added olices.
1 or 2 Aubergine, cut in 5mm slices lenghtwise
1 Chavroux goats cheese or any fresh goats cream cheese
chervil, tarragon, parsley, basil, chives
tomato sauce (recipe follows)
Heat a griddle pan and brush the aubergine slices with a little olive oil and grill from both sides. Season with salt and pepper and let cool.
Chop the herbs and mix with the cheese, season to taste.
Place a dollop of the herb-cheese mixture at the end of an aubergine slice and roll tightly. Tuck the end underneath and place each one on a plate. Place a small amount of tomato sauce on top.
quick tomato & olive sauce
1 small onion, finely diced
1 small garlic clove, chopped
a few black olives, chopped
1 small tin of chopped tomatoes
sea salt, pepper, sugar
Pour a little bit of olive oil into a sauce pan and add the onion, leaving it to soften over medium to low heat. Stir from time to time until the onion has turned translucent and glossy. Add the garlic and black olives to soften as well. Pour in the tomatoes and season with a pinch of sugar, pepper and only a little bit of salt. Let it simmer while stirring occasionally for quite a while until the sauce has thickened considerably. It should not be too runny. Check for seasoning.