Baked aubergine rolls with tomato and mozzarella

Ingredients

For 1 serving

• Eggplant300 g
• Light mozzarella75 g
• Tomato passata100 g
• Basilto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose

In season: July – September

Method

1. Heat a conventional oven to 200 °C and heat a griddle or ridged pan over high heat.
2. Meanwhile wash the aubergine, trim it and cut it lengthways into thin slices, about half a centimetre.
3. Grill the slices for 2–3 minutes per side, until soft and pliable with grill marks; set them aside on a plate.
4. Cut the mozzarella into sticks and drain it on kitchen paper; wash and dry the basil. Mix the tomato passata with a pinch of salt and spread half of it over the base of a small ovenproof dish.
5. Place a stick of mozzarella and a basil leaf on each slice, roll up and lay the rolls in the dish seam side down; cover with the remaining passata and a drizzle of oil.
6. Bake for 12 minutes, until the sauce is bubbling and the mozzarella has melted and is stringy.