Grilled stuffed involtini

First, we will make the filling. Chop the cabbage and mushrooms finely. Stir-fry in a skillet with a dash of oil, salt, and pepper, until tender. Add garlic and parsley, both finely chopped too, cook for five more minutes, and stir to make a paste. Set aside.

Cut the aubergine into very thin slices (you can use a mandoline) and cook them on the grill until golden brown.

Place a bit of the filling on each aubergine slice and roll them up.

Assemble the involtini on a large dish with a bed of spinach and pumpkin seeds.