Aubergine Rolls Filled with Minced Meat, Basil and Grana Padano Riserva in a Tomato Sauce
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This recipe has been provided by Grana Padano
Serves 4 Preparation Time: 1Hour, 10 Minutes Difficulty: Easy
Cut the aubergine into slices about half a centimetre thick and grill on both sides.
In a bowl, combine the minced meat, eggs, sausage, half the grated Grana Padano Riserva and mix well. Fill each grilled aubergine slice with a small ball of meat, roll the slice and close it with a toothpick.
Fry the garlic clove in a non-stick pan, add the tomato purée and cook for about ten minutes, seasoning with salt and pepper. Grease a baking dish and add two or three spoons of sauce, arrange the aubergine rolls and top with sauce and grated Grana Padano Riserva.
Bake in a preheated oven at 180°C for 25-30 minutes. Serve the rolls warm with fresh basil leaves.