- 2 aubergines, cut lengthways into 0.5cm/Âź in thick strips
- salt and freshly ground black pepper
- olive oil, for brushing
- 150g/5oz ricotta
- 150g/5oz buffalo mozzarella
- pinch freshly grated nutmeg
- 2 spring onions, finely chopped
- 1 tbsp extra virgin olive oil
- 450g/1lb cherry tomatoes, halved
- 1 garlic clove, crushed
- pinch sugar
- salt and freshly ground black pepper
- Preheat the oven to 180C/355F/Gas 4.
- Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
- Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
- For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
- Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
- Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
- For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
- Simmer for 8-10 minutes until the tomatoes begin to break down.
- Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.
- Spoon some of the sauce into the bottom of an ovenproof dish.
- Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
- Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
- To serve, spoon the rolls onto plates.