Baked Aubergine / Eggplant
Instructions
Spread out the slices of aubergine on a work surface
Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices
Turn the slices over and repeat
Rinse well with cold water and drain on a paper towel
Heat the olive oil in a large frying pan and add the garlic
Fry the aubergine slices lightly on both sides, a few at a time - drain on paper towel
Spread the pesto sauce on to one side of the aubergine slices
Top with the grated mozzarella cheese and sprinkle with the torn basil leaves
Season with salt and pepper
Roll the slices and secure with wooden cocktail sticks
Arrange the aubergine rolls in a greased oven proof baking dish
Bake in a preheated oven at 180C/350F/gas mark 4 for 8-10 minutes
Transfer the rolls to a warm serving plate
Scatter with fresh basil leaves and serve at once
