Stuffed aubergine with mozzarella, basil and semi-dried tomatoes

Ingredients for 4 people

2 large eggplants

250 grams mozzarella, thinly sliced

1 jar of Sud & Sol semi-dried tomatoes, drained and finely chopped

1 bunch of fresh cherry tomatoes

1 handful of fresh basil, torn

200 ml passata (tomato sauce)

2 tbsp olive oil

salt and pepper

Parmesan cheese

Preparation

1. Cut the eggplants into thin slices of about 0.5 cm. Lightly brush both sides with olive oil and grill or pan-fry until tender. Season with salt and pepper.

2. Cut the semi-dried tomatoes in half if necessary and mix with basil and a little olive oil and the freshly halved cherry tomatoes.

3. Place a slice of eggplant on the work surface, season with salt and pepper, add a slice of mozzarella, a slice of semi-dried tomato, and a sprig of basil, and roll it up tightly. Repeat this for all the slices.

4. Preheat the oven to 180°C (350°F). Pour the passata into the bottom of a baking dish. Place the eggplant rolls in the dish. Sprinkle with extra olive oil and Parmesan cheese, if desired.

5. Sprinkle the cherry tomatoes and semi-dried tomatoes over the top. Bake for 20 to 25 minutes until the cheese is melted and the eggplant rolls are golden brown.

6. Serve warm as a side dish or a light main course. Garnish with extra basil, if desired. Optional : Serve this in a nice ovenproof dish as a main course with cooked Fregola pasta.

— Recipe in collaboration with Smaakbeeld - Dries Cracco.