Grilled aubergine with salsa verde Recipe

Grilled aubergine with salsa verde Recipe

  • 2 aubergines sliced lengthways and grilled with olive oil until golden
  • 1 ball of mozzarella
  • 1 lemon, juice and zest only
  • 1 clove of garlic, finely chopped
  • 2 tbsp chopped flat parsley
  • 150g/5oz fresh white breadcrumbs
  • 100g/3½oz cherry tomatoes
  • big bunch of mint
  • big bunch of basil
  • big bunch of parsley
  • 1 clove garlic
  • 1 lemon, juice and zest only
  • 70ml/2½fl oz good olive oil
  • 30g/1oz pine nuts
  1. In a food processor, blend the breadcrumbs, mozzarella, lemon, garlic and parsley until a crumb consistency appears.
  2. Make small balls of this and roll them up in the aubergine slices. Place in a baking dish.
  3. Roast the cherry tomatoes in some olive oil for about 20 minutes, until soft. When they are cooked, crush them lightly with a fork.
  4. Spoon some of the crushed tomatoes over the aubergine rolls and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.
  5. Place all the salsa verde ingredients in a food processor and blend to a coarse consistency. Divide the rest of the crushed tomatoes between four serving plates, lay two or three aubergines rolls on top and spoon over some salsa verde to serve.