One of my favourite dishes – rather than using pasta you use the aubergine as the ‘cannelloni’. The cheese filling and the aubergine go really well together.
Serves 4
2 aubergines
300 g (10 oz) ricotta cheese
50 g (2 oz) Parmesan cheese, grated
150 g (5 oz) mozzarella cheese, finely diced
15 g (½ oz) fresh basil, torn into pieces, plus extra to garnish
Salt and freshly ground black pepper
200 g (7 oz) cherry tomatoes
4 teaspoons extra virgin olive oil
Methods
1. Cut the aubergines lengthways into 5 mm (¼ inch) thick slices and grill on both sides until soft.
2. In a bowl, mix the ricotta with half the Parmesan and the mozzarella. Add almost all the basil and seasonings.
3. Spread the ricotta mixture over each aubergine slice and roll up.
4. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Arrange the aubergine rolls in a buttered roasting tin and sprinkle with the rest of the grated Parmesan. Bake in the oven for 10 minutes.
5. Meanwhile, blend the cherry tomatoes with the olive oil and remaining basil leaves in a blender or food processor. Pour the sauce into a pan and heat through. Serve the cannelloni, sprinkled with the extra basil, with the tomato sauce.
