Let’s make like a Swiss and…Roll

by d a r c and h

2 Medium Aubergines

1 Mozzarella Ball

1 Pot of Ricotta

4 Spring Onions

1 Vine of Cherry Tomatoes

I use a vegetable peeler to slice the aubergine lengthways. Grill them on a griddle pan till they start to go a little translucent and get lovely dark stripes.

In a frying pan add 2 tablespoons of water to one tablespoon of brown sugar and add the cherry tomatoes. Cook until they start to break down and then remove from the heat. Add a tablespoon of olive oil and lightly mix into the sauce.

In a bowl mix a ball of mozzarella with ricotta cheese and the sliced spring onions. Add a pinch of paprika, salt and nutmeg.

Then add a spoon of the mixture to the end of the aubergine slice and roll till it’s closed off. Pop the rolls into an oven dish until it is quite tightly packed. Drizzle the tomatoes and sauce over the rolls and place into the oven for 20mins.

The cheese should have started to goo when they are ready. I served mine with a baby leaf salad and warm crusty bread.