Ingredients

• 2 aubergines sliced lengthways and grilled with olive oil until golden
• 1 ball of mozzarella
• 1 lemon
• juice and zest only
• 1 clove of garlic
• finely chopped
• 2 tbsp chopped flat parsley
• 150g/5oz fresh white breadcrumbs
• 100g/3½oz cherry tomatoes
• big bunch of mint
• big bunch of basil
• big bunch of parsley
• 1 clove garlic
• 1 lemon
• juice and zest only
• 70ml/2½fl oz good olive oil
• 30g/1oz pine nuts

Directions

• In a food processor
• blend the breadcrumbs
• mozzarella
• lemon
• garlic and parsley until a crumb consistency appears.
• Make small balls of this and roll them up in the aubergine slices. Place in a baking dish.
• Roast the cherry tomatoes in some olive oil for about 20 minutes
• until soft. When they are cooked
• crush them lightly with a fork.
• Spoon some of the crushed tomatoes over the aubergine rolls and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.
• Place all the salsa verde ingredients in a food processor and blend to a coarse consistency. Divide the rest of the crushed tomatoes between four serving plates
• lay two or three aubergines rolls on top and spoon over some salsa verde to serve.