FESTIVE SPREADS

Easy get-ahead one-pots with mix ’n’ match toppings, so everyone can make it their own

- ANNA GLOVER

Stuffed aubergine rolls with melting mozzarella

1 HOUR | SERVES 4-6 | EASY | V

Inspired by involtini di melanzane, but with a melting middle twist. You can make the sauce and grill the aubergines up to two days ahead and chill.

aubergines 1 large or 2 medium

olive oil 1 tbsp, plus extra for griddling

garlic 3 cloves, sliced

chopped tomatoes 2 x 400g tins

dried oregano ½ tsp

sugar a pinch (optional)

vinegar a splash (optional)

basil a small bunch, leaves picked

mozzarella 1 ball

fresh pesto 4 tbsp

PARMESAN CRUMBS

olive oil 2 tbsp

sourdough or bloomer breadcrumbs

50g parmesan (or veggie alternative) 25g, finely grated

lemon 1, zested

dried oregano 1 tsp

Trim the aubergines, then cut into 5mm slices lengthways. Brush both sides of each slice with some oil. Season. Heat a griddle pan over a high heat until very hot, and cook the aubergines for 4-6 minutes on each side or until char lines appear and they are cooked through (they’ll stop looking spongy, and turn a slightly translucent grey). You’ll need to do this in batches. Put on a plate. Set aside.

Meanwhile, heat 1 tbsp of oil in a frying pan, and fry the garlic for 1-2 minutes or until fragrant. Add the tomatoes, half a tin of water, the oregano and some seasoning. Bubble, uncovered, for 15-20 minutes or until thickened and saucy. Season well and add a pinch of sugar or a splash of vinegar to balance the tomatoes if needed. Roughly chop half the basil and stir into the sauce. Remove from the heat.