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Baked aubergine rolls filled with mozzarella
Fruit and vegetables
1 large
aubergine
, cut lengthways into 6 slices about 5mm/¼ inch thick
2 eggs, lightly beaten with some salt and
pepper
18 large fresh
basil
leaves
1
garlic
clove, finely chopped
1 small
onion
, finely chopped
½
celery
stalk, finely chopped
400g/14oz tin of
plum
tomatoes
leafy green
salad
Tins, packets and jars
2 tbsp
plain flour
Cooking ingredients
olive oil
for frying
salt
freshly ground
black pepper
4 tbsp extra virgin
olive oil
Dairy, eggs and chilled
40g/1½oz
parmesan
cheese (or a similar vegetarian hard cheese), freshly grated
300g/11oz
mozzarella
cheese, roughly sliced
Back to recipe
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