Baked aubergine (egg plant) basil and mozzarella rolls

• Serves 4

• Ingredients
• 2 aubergines - sliced thinly length ways
• 5 tbsp olive oil
• 1 garlic clove - crushed
• 4 tbsp pesto sauce
• 175g/6oz grated mozzarella cheese
• few basil leaves torn into pieces
• salt and pepper
• fresh basil leaves to garnish

• Method
• Spread out the slices of aubergine on a work surface
• Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices
• Turn the slices over and repeat
• Rinse well with cold water and drain on a paper towel
• Heat the olive oil in a large frying pan and add the garlic
• Fry the aubergine slices lightly on both sides, a few at a time - drain on paper towel
• Spread the pesto sauce on to one side of the aubergine slices
• Top with the grated mozzarella cheese and sprinkle with the torn basil leaves
• Season with salt and pepper
• Roll the slices and secure with wooden cocktail sticks
• Arrange the aubergine rolls in a greased oven proof baking dish
• Bake in a preheated oven at 180C/350F/gas mark 4 for 8-10 minutes
• Transfer the rolls to a warm serving plate
• Scatter with fresh basil leaves and serve at once