Aubergine gratin with tomato sauce and salad
This comforting vegetarian recipe combines some of the best and simplest flavours Italy has to offer.
Ingredients
For the tomato and basil sauce
- 4 tbsp extra virgin olive oil
- 400g/14oz canned chopped tomatoes
- 2 garlic cloves, roughly chopped
- 1 large handful fresh basil leaves, roughly chopped
- salt and freshly ground black pepper
For the aubergine
- 2 aubergines, cut lengthways into 0.5cm/¼in slices
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 1 large handful basil leaves, roughly chopped
- 110g/4oz sultanas
- 50g/2oz toasted pine nuts
- 1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped
For the salad
- 110g/4oz rocket leaves
- 25g/1oz parmesan shavings
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- squeeze lemon juice
- salt and freshly ground black pepper
Method
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and garlic. Simmer for 3-4 minutes, or until the tomatoes have just started to break down.
Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
For the aubergine, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot, add the oil and the aubergine slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened.
Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain.
Scatter over the basil leaves, sultanas, pine nuts and the roughly chopped mozzarella.
Roll each aubergine slice up from the short side, to form a pinwheel. Secure with a cocktail stick.
Place the filled aubergine rolls into an ovenproof dish, wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce.
Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.
Grill for 3-4 minutes, or until the cheese is golden-brown and bubbling.
For the salad, mix the rocket and parmesan shavings together in a bowl.
Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper.
Add the rocket and parmesan to the dressing and mix well to combine.
To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside.