Rolled Aubergine with Mozzarella and Basil

Ingredients:

3 Firm Young Aubergines

600ml G

2 Large Fresh Mozzarella Balls

20 Anchovies Fillets in Oil, drained

a handful of fresh basil leaves

Salt and Freshly Ground Black Pepper

Unsalted Butter, for greasing

Method:

1. Preheat the oven to 220 degrees Celsius. Slice the aubergines length ways about 5mm thick.

2. You should be able to get around 20 slices from the two aubergines in total. Heat the oil in a large frying pan and when it is hot, fry the aubergine slices in batches, until golden. Remove them from the pan and drain on kitchen paper.

3. Cut the mozzarella ball in half, then cut each half into five even slices. Top each aubergine slice with an anchovy, a slice of mozzarella and a basil leaf. Season lightly with salt and few grinds of pepper.

4. Roll each slice up tightly and secure the end with a toothpick.

5. Lightly grease a shallow ovenproof dish with butter. Arrange the involtini dish, then bake in oven for 10 minutes, until the mozzarella begins to melt.