Involtini di Melanzane

Method

Slice the aubergines lengthways into thin strips, salt them lightly and leave for 20 minutes to release moisture. Pat dry and fry in hot olive oil until golden on both sides, then drain on kitchen paper. Meanwhile, combine the ricotta, grated Pecorino, parsley, mint, toasted pine nuts, sultanas, egg, salt and pepper in a bowl to make the filling. Lay each aubergine slice on a work surface and spoon a generous amount of filling onto one end, then roll tightly and place seam-side down in a baking dish. In a separate pan, soften the garlic in olive oil, add the tomato passata and basil, then simmer for 10 minutes. Pour the sauce over the rolled aubergines, cover with foil and bake at 180°C for 25-30 minutes until heated through. Serve warm or at room temperature, traditionally as a summer main course.