Ingredients


For the tomato and basil sauce

4 tbsp extra virgin olive oil

400g/14oz canned chopped tomatoes

1 large handful fresh basil leaves, roughly chopped

salt and freshly ground black pepper

For the eggplant

2 eggplants, cut lengthways into 0.5cm/¼in slices

salt and freshly ground black pepper

4 tbsp olive oil

1 large handful basil leaves, roughly chopped

50g/2oz toasted pine nuts

1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped

1 tbsp grated parmesan

For the salad

110g/4oz rocket leaves

25g/1oz parmesan shavings

1 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

squeeze lemon juice

salt and freshly ground black pepper


Method


For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil and tomatoes.

Simmer for 3-4 minutes, or until the tomatoes have just started to break down. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.

For the eggplant, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the eggplant slices with salt and freshly ground black pepper.

When the pan is hot, add the oil and the eggplant slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened.

Remove the eggplant slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain.






Layer the eggplant slices, and scatter over the basil leaves, pine nuts and the roughly chopped mozzarella on each layer.

Spoon over the tomato sauce on each layer. Top with remaining eggplant slices.

Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.

Top with grated parmesan, then grill for 3-4 minutes, or until the cheese is golden-brown and bubbling.

For the salad, mix the rocket and parmesan shavings together in a bowl.

Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper.

Add the rocket and parmesan to the dressing and mix well to combine.

To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Eggplant gratin with tomato sauce and salad
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