British aubergines are at their peak from June to September and this vegetarian Italian recipe is a great way to use them. It's a real family meal, especially if you have lots of hungry mouths to feed.
Slice the aubergines (length ways) approx. ½ cm thick. Place in a large sieve adding salt and then drain allowing the excess water to flow out for about half an hour. Take each slice and make sure they are dry by placing them in some kitchen roll or towel. Grill them on each side for approximately 5 minutes and allow to cool.
Gently fry the garlic in the olive oil – once golden add the chopped tomato and salt to taste and allow to simmer for approx. 15 minutes. Take off the heat, add the basil and a couple of pinches of pepper and leave so the sauce becomes tepid.
Cook the spaghetti in hot salted boiling water until very al dente and then drain and mix into the tomato sauce allowing the spaghetti to absorb the flavours. Put a slice of prepared aubergine on a baking tray and place a handful of the pasta in the middle. Add a couple of slices of taleggio and roll the aubergine into a ball keeping it in place with a toothpick. Repeat the process until your baking tray is full.
Sprinkle lots of the Parmesan on top and bake for approx. 10 minutes at 200c. Take out of the oven once cheese has melted – drizzle a good quality Italian extra virgin olive oil and serve immediately.
» Metric Converter