In Rome they combine their aubergines with parmigiano, proscuitto and tomatoes to make delicious snacks.
- 1 kg aubergines
- 750 g plum tomatoes
- 300 g parmigiano cheese, shaved and grated
- 200 g mortadella / prosciutto (24 slices)
- 9 garlic cloves, chopped
- 30 ml olive oil
- 10 g black pepper
- 60 basil leaves
- Salt, large pinch
Wash, peel and slice aubergines along their length to a thickness of 5 mm each.
Take the middle slices, usually eight per aubergine, grill, giving each side three minutes. Leave to cool.
Cover each aubergine slice with a slice of prosciutto or mortadella, a thin shaving of parmigiano and two basil leaves.
Season with pepper, roll up and close with a toothpick.
Chop remaining aubergine slices into small pieces. Sauté garlic and aubergines pieces in oil in a large wide, deep pan, add tomatoes, season with salt, cook until the pulp has dissolved into the juice and there is no liquid left.
Add rolls, cover and heat through, about ten minutes, turning once.
Place six rolls on an ovenproof dish with a quarter of the aubergine-tomato sauce, dress with remaining cheese. Repeat with remaining rolls and sauce, finish under a grill under the cheese turns brown.
Alternatively transfer the tomato sauce to a small deep baking tray, place the aubergine rolls tight against each other and bake for 30 minutes in a 160°C oven. With ten minutes to go, spoon some sauce over the aubergines and sprinkle with grated parmigiano.