Sicilian Eggplant Rolls

delicious.com.au

Vicki Carter

2 large eggplants, cut lengthways into 5mm-thick slices (you should end up with about 14 slices)

2 tbs extra virgin olive oil

150g fresh mozzarella, torn into small pieces

3 to 4 tbs freshly grated pecorino

3 tbs pine nuts (optional)

Basil leaves, to serve

subheading: SUGO:

2 tbs extra virgin olive oil

1 golden shallot, finely chopped

1 garlic clove, bashed with the back of a knife (or finely chopped, if you like a more pungent aroma)

400g can whole peeled tomatoes

Salt flakes

subheading: RICOTTA FILLING:

1 tbs extra virgin olive oil

1 garlic clove, skin on, bashed with the back of a knife

1 bunch silverbeet, stalks removed and finely chopped, leaves roughly chopped

500g fresh ricotta, well drained

30g freshly grated pecorino

1 egg

2 to 3 tbs chopped flat-leaf parsley leaves

¼ tsp freshly grated nutmeg

2 tbs sultanas, soaked in water for 30 minutes, drained

Directions at delicious.com.au

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