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Aubergine Parmigiana Rolls with Basil Oil

Aubergine Parmigiana Rolls with Basil Oil

The starter course from the winner of our 2021 Golden Tomato Cook, Hannah Such.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

Polpa

Ingredients

Polpa

Aubergine Rolls:

  • 1 large aubergine
  • 400 g tin of Mutti Polpa Finely Chopped Tomatoes
  • 1 onion (finely diced)
  • 2 cloves of garlic (crushed)
  • 1 tsp oregano
  • 1/2 tsp sugar
  • 1/2 stock cube
  • 5 g cornflour
  • 3 tbsp olive oil
  • 125 g mozzarella
  • 30 g parmesan

Basil Oil:

  • 1 large bunch of basil
  • 1/2 cup of sunflower oil
  • 1/2 cup of olive oil
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Method

  1. For the oil, blanch the basil in boiling water for 10 seconds. Put into ice cold water straight after to stop the cooking process. Blitz together the basil and oils in a food processor then strain through a sieve lined with a cheesecloth. Leave aside until ready to use later.
  2. For the sauce heat 1 tbsp olive oil in a large pan, then add the onion and garlic. Cook for 2-3 minutes until softened. Add the Mutti Polpa Chopped Tomatoes then cook for a further 5 minutes. Crumble in the stock cube, then add the oregano, sugar and season with salt and pepper. Simmer for 5 minutes. Mix the cornflour with 1 tbsp of water then add to the pan. Stir until combined and let it cook for another couple of minutes until reduced and thickened.
  3. Preheat the oven to 200°C/180°C fan/gas 6. Heat a large frying pan or griddle pan with the remaining olive oil. Thinly slice the aubergines lengthways and season on both sides. Fry in batches for around 2-3 mins each side until golden and soft. Drain on kitchen paper.
  4. Lay one of the pieces of aubergine flat on a plate, then spread over 1tbsp of the tomato sauce and 10g of mozzarella. Roll it up tightly then add to an ovenproof dish. Continue with the rest of the slices.
  5. Once all the rolls are in the dish, spoon over the remaining sauce and mozzarella. Bake for 15-20 minutes until golden brown. Spoon a couple of the rolls onto a plate, then finish with grated parmesan and the basil oil.

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