Stuffed aubergine rolls
Method
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Preheat the oven to 180C/355F/Gas 4.
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Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
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Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
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For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
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Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
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Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
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For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
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Simmer for 8-10 minutes until the tomatoes begin to break down.
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Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.
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Spoon some of the sauce into the bottom of an ovenproof dish.
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Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
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Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
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To serve, spoon the rolls onto plates.
Ingredients
- 2 aubergines, cut lengthways into 0.5cm/¼ in thick strips
- salt and freshly ground black pepper
- olive oil, for brushing
For the filling
- 150g/5oz ricotta
- 150g/5oz buffalo mozzarella
- pinch freshly grated nutmeg
- 2 spring onions, finely chopped
For the sauce
- 250ml/8fl oz extra virgin olive oil
- 450g/1lb cherry tomatoes, halved
- 1 garlic clove, crushed
- pinch sugar
- salt and freshly ground black pepper
Shopping List
Stuffed aubergine rolls
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled