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Aubergine and mushroom wraps


Preparation method

  1. Heat a griddle pan until hot. Brush the aubergine slices with the vegetable oil and griddle for 2-3 minutes each side. Remove from the pan and set aside to cool.

  2. Meanwhile, heat a little of the olive oil in a frying pan and fry the mushrooms for 3-4 minutes, or until cooked through.

  3. Heat a little more of the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened.

  4. Add the tomato purée and cook for a further 5-6 minutes, then add the remaining olive oil. Add the wine and stock, bring the mixture to the boil, then simmer for 5-8 minutes.

  5. Stir in the cooked mushrooms, tomatoes and thyme.

  6. Lay the cooled aubergine slices on a work surface and spoon on some of the mushroom filling. Roll the aubergine slice up and secure with a cocktail stick.

  7. Preheat the grill to the highest setting.

  8. Lay the aubergine rolls in a baking dish, top with the mozzarella and grill for 1-2 minutes, or until golden-brown.

  9. Serve with a green salad.

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