Stuffed aubergine rolls
Ingredients
- 2 aubergines, cut lengthways into 0.5cm/¼ in thick strips
- salt and freshly ground black pepper
- olive oil, for brushing
- 150g/5oz ricotta
- 150g/5oz buffalo mozzarella
- pinch freshly grated nutmeg
- 2 spring onions, finely chopped
- 1 tbsp extra virgin olive oil
- 450g/1lb cherry tomatoes, halved
- 1 garlic clove, crushed
- pinch sugar
- salt and freshly ground black pepper
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