2 large aubergines
(cut lengthways into slices 5mm thick)
1 tub tomato passata
200 grams Cheddar cheese
75 grams pinenuts
50 grams currants
(soaked in water until plump and drained)
2 tablespoons breadcrumbs
1 clove garlic
2 tablespoons Parmesan cheese
1 tablespoon fresh basil
Preheat the oven to 200 C.
Brush the aubergine slices with olive oil or dunk them in a dish to coat and then cook them on a ridged griddle or under a grill, turning after about 3-5 minutes on each side. As they're done, remove them to some pieces of kitchen towel.
Leave the aubergine slices to cool as you make the stuffing. You can always cook the aubergine some time in advance, in which case, obviously, you will not be turning the oven on as you do them.
In a bowl mix together half the grated cheese, pine kernels, currants, breadcrumbs, garlic, Parmesan and basil and season to taste and bind with the egg.
Lay out the cooked aubergine slices on a table or work surface in front of you and divide the stuffing between them (I find one to two tablespoons per slice about right).
Roll them up fairly tightly to secure the filling and put them, as you go, into a lightly greased gratin dish into which they'll fit snugly. Pour over the tomato passata.
Scatter the remaining half of grated cheddar over the top and bake in the oven for 25-30 minutes. Let stand for a bit before serving.
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