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Preheat the oven to 190ºC, gas mark 5. Cut 6 x 0.5cm slices lengthways from each of the aubergines, and roughly chop the remaining trimmings. Heat 1 tbsp oil in a large nonstick frying pan, and add the chopped aubergine, onion, garlic, basil stalks and seasoning. Cook gently for 10 minutes, part-covered, until softened and lightly golden.
Meanwhile, lay 6 aubergine slices on a microwave-safe plate, cover and cook on high for 3 minutes, until softer. Pat dry, set aside, and repeat. Spread each cooled slice with cheese, then add a basil leaf, season with pepper and roll up.
Mash the tomatoes into the frying pan, then add the tomato purée and 75ml water. Bring to a fast simmer for 2 minutes, until rich but still saucy. Tear in all but the smallest of the remaining basil leaves and season. Tip into a 20x25cm baking dish, then nestle in the aubergine rolls, ends up, and dot any remaining cheese around.
Bake for 15 minutes, until bubbling, then flip the oven to grill setting and cook for 5 minutes until golden in places. Take out and leave to rest for a few minutes while you toast the bread on a baking sheet. Rub 1 side of the toast with the garlic and drizzle with 1-2 tbsp oil, to your liking. Scatter the remaining basil over the dish, then serve.
Typical values per serving when made using specific products in recipe
Energy | 1,982kJ/ 471kcals |
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Fat | 13g |
Saturated Fat | 5.2g |
Carbohydrates | 66g |
Sugars | 15g |
Fibre | 11g |
Protein | 17g |
Salt | 1.4g |
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