Grilled aubergine rolls with ricotta and mint in tomato sauce

Ingredients

For 1 serving

• Eggplant250 g
• Part-skim ricotta120 g
• Grana Padano10 g
• Mint3 g
• Tomato passata150 g
• Extra virgin olive oil2 teaspoons
• Whole wheat bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat a griddle or ridged pan over high heat. Meanwhile wash and trim the aubergine and slice it thinly lengthways, about half a centimetre thick.
2. Grill the slices for 2 minutes per side, until soft and pliable with dark lines; put them on a plate and salt lightly.
3. Grate the Grana Padano and chop the mint leaves; in a bowl mix the ricotta with the Grana, mint, a pinch of salt and a grind of black pepper.
4. Spread a spoonful of filling on each slice and roll it up from the narrow end.
5. Pour the passata into a pan with the extra virgin olive oil and a pinch of salt and heat over medium heat until simmering; lay in the rolls seam side down, cover and cook over low heat for 10 minutes, until the sauce has thickened and the filling is hot.
6. Serve the rolls with their sauce and the wholemeal bread.