Eggplant Involtini

Preheat the oven to 180C. Toss the eggplant slices in the olive oil, season well, and griddle for 2 mins on each side or until golden and tender. Mix the ricotta, mozzarella, egg yolk, and half the parmesan in a bowl, then stir in the piquillos and basil. Season well.
Lay the eggplant strips on a work surface, spread 1 tsp of passata onto each. Put a dessert spoon of cheese mix on one end, and roll up the eggplant. Place all of the eggplant rolls into a baking dish, sprinkle with the rest of the parmesan, and bake for 15 mins. Serve piping hot.

30 mins

4 serving

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