An indulgent take on a family favourite
(6 votes)
Cook: 20 Mins
Serves: 4
Price: 90p per serving
Nutritional Information
Each 271g serving contains
Energy
1168kj
279kcal
1168kj
279kcal
14%
Fat
20.6g
20.6g
High
29%
29%
Saturates
6.2g
6.2g
Med
31%
31%
Sugars
13.3g
13.3g
High
15%
15%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
431kj/103kcal
Typical energy values per 100g:
431kj/103kcal
Ingredients
2 tbsp Asda extra virgin olive oil
400g Asda thick cut chopped tomatoes
1 large handful fresh basil leaves (roughly chopped)
1 garlic clove
Salt
2 tbsp Extra Virgin olive oil
1 large aubergine (cut into 5mm thick slices, lengthways)
1 large handful basil leaves (roughly chopped)
50g Good and Balanced sultanas
15g Good and Balanced pine nut kernels
1 ball large mozzarella (roughly chopped)
Freshly ground black pepper
Method
1
To make the tomato sauce, chop the garlic and sauté in a frying pan with the oil, add the tomatoes and basil. Cook over a medium high heat for 5-10 minutes, or until the tomato is just starting to break down. Season, to taste.
2
To make the aubergine gratin, first preheat the grill to high.
3
Heat a frying pan until hot. Then add the oil and aubergine slices, a few at a time and fry on each side until just golden and softened.
4
Remove from the pan and drain on kitchen paper.
5
Scatter the sultanas, pine nuts, basil and the chopped mozzarella over the aubergine. Season to taste.
6
Roll the aubergine slice up from the short side, to form a pinwheel.
7
Add half the sauce to an oven proof dish then place the untucked end of the pinwheel face down on top. Spoon over the remaining tomato sauce.
8
Place under the grill for 2-4 minutes until golden and bubbling.
9
TOP TIP: Add extra mozzarella before serving to make this more indulgent.
10
TOP TIP: If there’s time, toast your pine nut kernels for extra flavour.