1 sliced aubergine
pinch salt
1 sliced red pepper
olive oil
1 block mozzarella
pesto
pinch black pepper
1 passata (jar)

METHOD

Season the aubergine with a little salt and leave to stand. Place the aubergine under running water to wash away the salt and bitter water.

Place the red pepper in a griddle pan with some olive oil and roast for a few minutes.

Dip the aubergine slices in olive oil before placing on a hot griddle. This will give them a criss-cross effect on both sides.

Cut a slice of the mozzarella cheese, then cut into strips/fingers.

Place a slice of aubergine on a tray and spread on a layer of pesto. Then add the mozzarella fingers.

Season with a little black pepper then finally add the strips of red pepper.

Roll the aubergine into a tube shape and return to the tray and re-heat in the oven for 5 minutes until the cheese has melted.

Remove the aubergines and place on a plate.

Serve with a warm passata sauce or a fresh tomato sauce.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS