Involtini di Melanzane (Aubergine Rolls with Ricotta and Tomato Sauce)

Tomato sauce

• 2 tbsp Olive oil
• 2 cloves Garlic
• 700 g Tomato passata
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Ricotta filling and rolls

• 2 large Aubergine
• 3 tbsp Olive oil
• 350 g Ricotta
• 60 g Parmesan
• 1 Egg
• 40 g Breadcrumbs
• 20 g Fresh basil
• ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 200°C (400°F). Set a grill over a medium-high heat and lightly oil a baking dish.
2. Make the sauce: warm 2 tbsp olive oil in a saucepan over a medium heat, then add the garlic and cook for 30 seconds until fragrant. Stir in the tomato passata, 1 tsp fine sea salt and 0.5 tsp black pepper, then simmer for 10 minutes until slightly thickened.
3. Slice the aubergines lengthways into long strips about 5 mm thick. Brush both sides with the remaining 3 tbsp olive oil and season lightly with a pinch of the fine sea salt.
4. Grill the aubergine slices in batches for 2 to 3 minutes per side until softened and nicely marked. Transfer to a tray and leave to cool just until comfortable to handle.
5. Make the filling: in a mixing bowl, whisk the egg, then mix in the ricotta, Parmesan, breadcrumbs, most of the fresh basil, 0.5 tsp fine sea salt and 0.5 tsp black pepper. The mixture should be thick and spoonable; if it seems loose, mix a little longer until it tightens.
6. Spoon a thin layer of tomato sauce into the base of the baking dish. Place a heaped tablespoon of filling at the wider end of each aubergine slice, roll up, then set seam-side down in the dish.
7. Spoon the remaining tomato sauce over the rolls, leaving a few tips peeking out so they brown slightly. Bake for 20 to 25 minutes until the sauce is bubbling and the filling is just set.
8. Rest for 5 minutes, then scatter over the remaining fresh basil. Serve hot with extra sauce spooned over the top.

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