Stuffed Aubergines

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 large aubergine
• 2 -3 tablespoons olive oil
• 2 tomatoes
• 1 onion, finely chopped
• 1 garlic clove, grated
• 1 tablespoon fresh basil, torn
• 2 teaspoons sun-dried tomato paste
• 2 tablespoons capers, chopped
• 200 g mozzarella cheese, drained and chopped into small cubes
• 2 tablespoons fresh breadcrumbs
• 2 tablespoons parmesan cheese, finely grated
• salt & freshly ground black pepper
• 8 basil leaves (to garnish)

Recipe

• 1 pre-heat the oven to gas mark 4/350f/180°c.
• 2 wipe the aubergine and trim off the stalk end.
• 3 cut it lengthways into 8 thin slices about 1/4 inch thick.
• 4 when you get to the bulbous sides, chop these into small pieces and keep aside for the filling.
• 5 arrange the slices of aubergine side by side on an oiled baking tray, then brush each slice lightly with olive oil and season with salt and pepper.
• 6 put them into the oven on a high shelf and let them roast for 15 minutes, till they have softened to roll them up easily.
• 7 in a bowl, place the tomatoes and pour boiling water on the tomatoes and after 1 minute drain and slip the skins off.
• 8 cut each tomato in half and gently squeeze the seeds out (discard the seeds) and then roughly chop the tomatoes.
• 9 heat oil in a frying pan and fry the onion, chopped aubergine and grated garlic for about 5-10 minutes till softened.
• 10 then add the chopped tomatoes, torn basil leaves and the sun-dried tomato paste and give it all a good stir and continue to cook for another 5-10 minutes.
• 11 add in the capers and season with salt and pepper giving it all a good mix.
• 12 remove the pan from the heat and let the mixture cool slightly.
• 13 when the aubergine slices are cool enough to handle, spread an equal amount of the stuffing all over the slices followed by the chopped mozzarella leaving a border all round to allow expansion.
• 14 roll up the slices and put them in a greased baking dish, overlapping ends tucked underneath.
• 15 brush each roll with oil.
• 16 combine the fresh breadcrumbs and grated parmesan and sprinkle the mixture on top of the aubergine rolls.
• 17 brush the basil leaves with oil and place on top of each roll.
• 18 bake in the centre shelf of the oven for about 20-25 minutes till the breadcrumbs and cheese are golden-browned and serve immediately.