“This dish can be served as a starter with a salad. But I personally think it goes exceptionally well with a roast leg of lamb!!”
1hr 40mins

Ingredients Nutrition


  1. Pre-heat the oven to gas mark 4/350F/180°C.
  2. Wipe the aubergine and trim off the stalk end.
  3. Cut it lengthways into 8 thin slices about 1/4 inch thick.
  4. When you get to the bulbous sides, chop these into small pieces and keep aside for the filling.
  5. Arrange the slices of aubergine side by side on an oiled baking tray, then brush each slice lightly with olive oil and season with salt and pepper.
  6. Put them into the oven on a high shelf and let them roast for 15 minutes, till they have softened to roll them up easily.
  7. In a bowl, place the tomatoes and pour boiling water on the tomatoes and after 1 minute drain and slip the skins off.
  8. Cut each tomato in half and gently squeeze the seeds out (discard the seeds) and then roughly chop the tomatoes.
  9. Heat oil in a frying pan and fry the onion, chopped aubergine and grated garlic for about 5-10 minutes till softened.
  10. Then add the chopped tomatoes, torn basil leaves and the sun-dried tomato paste and give it all a good stir and continue to cook for another 5-10 minutes.
  11. Add in the capers and season with salt and pepper giving it all a good mix.
  12. Remove the pan from the heat and let the mixture cool slightly.
  13. When the aubergine slices are cool enough to handle, spread an equal amount of the stuffing all over the slices followed by the chopped mozzarella leaving a border all round to allow expansion.
  14. Roll up the slices and put them in a greased baking dish, overlapping ends tucked underneath.
  15. Brush each roll with oil.
  16. Combine the fresh breadcrumbs and grated parmesan and sprinkle the mixture on top of the aubergine rolls.
  17. Brush the basil leaves with oil and place on top of each roll.
  18. Bake in the centre shelf of the oven for about 20-25 minutes till the breadcrumbs and cheese are golden-browned and serve immediately.

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