Broad beans (fava beans) have an earthy and slightly bitter taste which pairs well with sweet pistachio nuts. For this recipe you really need to skin the pistachio nuts and broad beans. This is a tedious process, but well worth it to reveal the vibrant green of both ingredients. This recipe makes 5 involtini but can easily be doubled. The sauce makes enough for 10 involtini. Any leftover sauce can be used in other dishes.
Ingredients
For the aubergine ‘wraps’:
1 x aubergine thinly sliced from stem to base (use the larger middle slices)
1 tbsp vegetable oil
For the hot and sour tomato sauce (makes approx. 300ml)
1/2 large onion, chopped finely
1 tbsp oil
1 fat garlic clove, grated
1 tin chopped tomatoes
50 ml red wine
1 whole scotch bonnet chilli, pierced
2 tsp pomegranate molasses
1 tsp sugar (optional)
Salt to taste
For the filling:
170g skinned broad beans (skinned cooked weight 110g)
50g pistachios, simmered in water for 5 minutes and then skinned
1/4 tsp dried mint
Zest of lemon or lime
Salt to taste
Method
For the aubergine:
Ingredients
For the aubergine ‘wraps’:
1 x aubergine thinly sliced from stem to base (use the larger middle slices)
1 tbsp vegetable oil
For the hot and sour tomato sauce (makes approx. 300ml)
1/2 large onion, chopped finely
1 tbsp oil
1 fat garlic clove, grated
1 tin chopped tomatoes
50 ml red wine
1 whole scotch bonnet chilli, pierced
2 tsp pomegranate molasses
1 tsp sugar (optional)
Salt to taste
For the filling:
170g skinned broad beans (skinned cooked weight 110g)
50g pistachios, simmered in water for 5 minutes and then skinned
1/4 tsp dried mint
Zest of lemon or lime
Salt to taste
Method
For the aubergine:
- Heat the oven to 170 C.
- Brush the aubergine slices with oil and lay them on a non-stick baking tray.
- Place in the oven for 20 mins or until softened. Remove and set aside. They will keep happily, stacked in a sealed box in the fridge for a few days.
- Cook the onion in oil until softened
- Add garlic and cook gently or a few minutes
- Add remaining ingredients. Mix well and simmer gently, uncovered for 20 minutes
- Remove the chilli.
- Blitz until smooth. I used a stick blender. This makes approx. 300ml of sauce.
- Mix together the beans, pistachio. lemon zest and mint. Blitz to a rough texture using a little water if needed. I used a stick blender. Add salt to taste.
- Heat the oven to 180 C
- Place a spoonful of the filling at one end of each aubergine slice and roll into a cylinder shape
- Place the tomato sauce in the base of an oven proof dish and add the involtini. Brush to tops with a little vegetable oil.
- Bake for 20 - 25 mins.