2 eggplant sliced lengthways and grilled with olive oil until golden
1 ball of mozzarella
1 lemon, juice and zest only
1 tbsp garlic infused oil
2 tbsp chopped flat parsley
150g/5oz gluten free white breadcrumbs
For the salsa verde
big bunch of mint
big bunch of basil
big bunch of parsley
70ml/2½fl oz good olive oil
30g/1oz pine nuts
In a food processor, blend the gluten free breadcrumbs, mozzarella, lemon, garlic oil and parsley until a crumb consistency appears.
Make small balls of this and roll them up in the eggplant slices. Place in a baking dish.
Roast the tomatoes in some olive oil for about 20 minutes, until soft.
When they are cooked, crush them lightly with a fork.
Spoon some of the crushed tomatoes over the eggplant rolls and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.
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 eggplant rolls on top and spoon over some salsa verde to serve.
Recipe adapted from: Good Food