Eggplant Gratin with Tomato Sauce
Eggplant Gratin with Tomato Sauce

Ingredients

Method

  • For the Sauce
  • 4 tbsp olive oil
  • 400g tin of chopped tomatoes
  • 2 chopped garlic cloves
  • 1 handful of basil leaves, chopped
  • Salt and pepper
  • For the Eggplant Gratin
  • 2 eggplants, cut lengthways into 0.5cm slices
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 handful of basil leaves, chopped
  • 110g sultanas
  • 50g toasted pine nuts
  • 1 mozzarella, ½ cut into thin slices, ½ chopped
  • Make the sauce by gently cooking together the tomatoes, garlic, and olive oil for 5 mins. Stir in the basil and season with salt and pepper.
  • Preheat the grill. Season the eggplant slices, then fry in hot oil for 2-3 mins on each side, or until softened and golden. Arrange the slices on a baking tray, scatter with basil, sultanas, pine nuts, and the chopped mozzarella, then roll up into pinwheels and secure with cocktail sticks. Place the eggplant pinwheels in an ovenproof dish, wedging them tightly against one another. Remove the sticks, spoon over the tomato sauce, and top with sliced mozzarella. Grill for 4 mins, or until golden and bubbling.
1 hr
4 serving
This recipe pairs perfectly with the Ashburnham Shiraz 2017 from Orange, Australia.

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