Stuffed Aubergines with White Wine, Cheese & Tomatoes

2 large Aubergines, cut lengthwise into 16 pieces

2 tbsp Olive Oil (for brushing)

1 loaf White Bread

2 balls of Mozzarella about 4oz each (125 grams)

7ozs (200 grams) Parmesan Reggiano Cheese, roughly grated

large bunch Flat Leaf Parsley

2 Garlic cloves, 1 chopped

1lb (500grams) Cherry Tomatoes

3 tbsp Olive Oil

6ozs White wine

Basil leaves

1 tbsp chopped Thyme

Salt & Pepper

Brush all the aubergine slices with the olive oil and grill until golden but not burned. Tear the center out of the loaf of bread, (the crust can be frozen for later use as breadcrumbs) and tear into pieces. 

Put the bread into a food processor with most of the mozzarella and Parmesan, all the parsley and one whole clove of Garlic. Season the mixture, then blitz to a sticky crumbly  mix.

Make 16 balls about the size of a large marble, now roll the aubergine slices around the balls, and pack the rolls into a baking dish.  Try to use a dish that the rolls fit snugly into in a single layer.

Now make the sauce. Squash all the tomatoes or cut them in half.  Simmer them in 3 tbsp of Olive Oil in a heave based pan for 15 minutes with the chopped garlic.

Preheat the oven to 200C/400F Gas Mark 6.  Add the white wine, basil leaves and thyme to the sauce and reduce for 5 minutes more then pour the over the aubergines. Sprinkle the rest of the mozzarella and Parmesan over the dish and bake for 20 minutes.

Serve with a green salad, and a good Sauvignon Blanc preferably from New Zealand

Enjoy :)