Stuffed Eggplant Rolls - cooking recipe

Ingredients

1 tsp salt
1 None aubergine, cut lengthways into 5mm thick slices
2 tbsp extra virgin olive oil
None None FOR THE GORGONZOLA AND BASIL STUFFING
100 g Gorgonzola (or other soft blue cheese)
50 g good-quality Parmesan, grated
6 None fresh basil leaves, thinly sliced
1/2 None lemon, grated zest
2 tbsp chopped fresh flat-leaf parsley
None None FOR THE SALSA
1 None red pepper, halved, deseeded
1 None courgette, cut into 5mm dice
4 tbsp extra virgin olive oil
1 tbsp pine nuts, toasted
4 None fresh basil leaves, thinly sliced
1/2 None small red onion, finely diced
2 tbsp red wine vinegar
None None pinch of chilli flakes
None None TO SERVE
12 thin slices baguette
None None extra virgin olive oil, for brushing and drizzling
2 None (125g) mozzarella balls, halved
4 slices prosciutto

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Sprinkle salt over aubergine slices and leave for 10 mins. Pat dry. Heat a griddle pan or frying pan until smoking hot. Brush 4 of your best slices of aubergine with some of the olive oil and place in the hot pan. Cook for 1-2 mins on each side, until charred. Place on chopping board.
Mix all the stuffing ingredients together and place a large tablespoon of mixture on one end of each slice of cooked aubergine. Roll up.
To make the salsa, roast pepper halves for 6-8 mins, until charred. Remove skin and dice flesh. Mix all salsa ingredients together and season to taste.
Brush baguette slices with oil on both sides and place on baking tray. Bake until golden (6-8 mins).
Place 1 tbsp salsa on each serving plate and place an aubergine roll on top. Arrange cut mozzarella to one side, place prosciutto next to mozzarella, then 3 slices toasted bread. Drizzle plates with extra virgin olive oil.