Ingredients

Steps

• Blend breadcrumbs, mozzarella, lemon, garlic, and parsley in a food processor until a crumb consistency forms.
• Form small balls of the mixture and roll them inside the grilled aubergine slices.
• Place the rolls in a baking dish.
• Roast cherry tomatoes in olive oil for 20 minutes and crush them lightly with a fork.
• Spoon crushed tomatoes over the aubergine rolls and bake with olive oil for 15 minutes at 200°C.
• Blend salsa verde ingredients in a food processor to a coarse consistency.
• Plate remaining tomatoes, top with aubergine rolls, and drizzle with salsa verde to serve.