| 90 |
| Serves: people |
- You can assemble this dish several hours in advance, cover with cling film and refrigerate until ready to bake.
- Any leftovers are delicious warmed up the following day and served with some crusty bread.
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INGREDIENTS
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INSTRUCTIONS
- Peel and bash the garlic. Put 2 tablespoons of olive oil in a bowl, add the garlic clove, a pinch of dried oregano, sea salt and black pepper and set aside.
- Rinse the aubergines under running water and top and tail them. Cut lengthways into 5mm thick slices and brush with the aromatic oil.
- Heat a griddle pan and griddle the aubergine slices for a couple of minutes on each side. Place on kitchen paper to absorb the excess oil. You need to do this job in batches.
- Dice the mozzarella and place in a colander to drain. Peel and finely chop the onion. Wash the thyme sprigs and finely chop the leaves. Rinse and chop the parsley.
- Warm the remaining olive oil in a shallow pan,. Add the onion and half the chopped thyme, sprinkle with a little salt and soften on a low heat for about 5 minutes, stirring frequently.
- Add the chopped tomatoes. Put a little water into the tomato can and rinse into the pan. Season with a little salt and cook over a medium heat for about 10 mintues.
- PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
- Break the eggs into a bowl and beat lightly with a fork. Add the remaining chopped thyme, the parsley, breadcrumbs, diced mozzarella, a pinch of sea salt and grinding of black pepper. Mix thoroughly to combine all the ingredients to a paste.
- Pour a ladle of the tomato sauce into the bottom of a 26cm x 20cm oven dish. Spread a tablespoon of the eggy paste mixture over each aubergine slice and roll up.
- Place each aubergine roll in the prepared oven dish. Drizzle the remaining tomato sauce over the top and sprinkle with the grated pecorino .
- Bake in the oven for 30 minutes. Remove the dish from the oven, cover with foil and leave to rest for 15 – 20 minutes before serving.
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