Originally a Nigella Lawson recipe which I have 'tweaked'. Serves 6, so halve it if your family is smaller, or make two and freeze one for another day!
2-3 Large eggplants, cut lengthways to make about 18 long slices
Approx. 150ml Olive oil
2 Bottles Tomato passata
(or tins of crushed tomatoes)
200g mozzarella, sliced or grated
For the stuffing:
100g feta cheese, diced
25g grated parmesan
25g pine nuts
50g raisins, soaked in 60ml of hot water
for 10 minutes, then drained.
4 Tablespoons olive oil
2 Tablespoons breadcrumbs
1 Garlic clove, crushed
Zest of 1 lemon
1 ½ teaspoons Mint – fresh or dried
2 Tablespoons Flat leaf parsley – chopped
1 egg, beaten
Heat the barbecue, or a griddle plate and brush the eggplant on both sides with oil before grilling them on both sides. Set aside.
Preheat the oven to 190 C.
Make the stuffing:
Chop up the mozzarella and place in a bowl. Add all the other stuffing ingredients and fork together.
Take one slice of eggplant at a time and lay it on the bench. Place a tablespoon of stuffing on top and roll up. Place in an oiled gratin dish with the join in the roll underneath (so it doesn’t unravel). A suitable dish might measure about 20cm x 25cm.
When all the rolls are tucked in snugly, pour over the tomato passata.(sometimes I put passata on the base of the dish too). Top with sliced or grated mozzarella and then season with salt and pepper and drizzle with olive oil.
Bake for 25-30 minutes.
Serve with a crisp salad and crusty bread.