Ingredients
10 total- 500 g of aubergine, sliced lengthways
- 25 g of pine nuts, toasted
- 50 g of fresh basil, leaves picked
- 1 large of garlic
- 50 ml of olive oil
- 80 g of italian hard cheese (vegetarian if needed), grated, plus extra to serve
- 25 g of ciabatta, whizzed into breadcrumbs
- 250 g of mozzarella, drained and torn into small pieces
- 350 g of tomato and garlic pasta sauce
- 150 g of cherry tomatoes, halved
Method
3 stepsStep 1
Preheat oven to 220°C/200°C fan/gas 7. Whizz together the pine nuts, basil, garlic, olive oil and 50g grated hard cheese until it forms a coarse paste. Season to taste with salt and freshly ground black pepper.
Step 2
Mix together the remaining hard cheese and breadcrumbs and sprinkle into the base of a medium baking tray or dish.
Step 3
Arrange the slices of aubergine onto a chopping board and spread evenly with the pesto. Divide two thirds of the torn mozzarella between the slices, roll up each slice and arrange seam side down in the baking dish (any pieces of aubergine not large enough to roll can be folded over and tucked into the dish). Pour over the tomato sauce. Scatter over the cherry tomatoes, reserved mozzarella and a little more hard cheese and bake for 20 mins. Scatter with the reserved basil leaves to serve.