This is another small dish that I made for the tapas dinner party. A bit more of an Italian feel rather than a Spanish one, but the guests seemed to really enjoy it!
Baked eggplant rolls
1 chopped tomato
1 tsp chopped flat leaf parsley
1 tsp chopped basil
1/2 clove crushed garlic
1/4 tsp sugar
1 tsp tomato paste
1 ball of mozzarella, cut into fingers
Serrano ham (or you could substitute prosciutto)
First, pre-heat the oven to 200 degrees Celsius.
Make the sauce by combining the tomato, chopped basil, chopped parsley (although reserve a little bit of this to garnish later), garlic, sugar and tomato paste in a saucepan and cook over medium heat for 6-8 minutes or until the tomatoes are softened. Season to taste and set aside.
Slice the eggplant lengthways (about 0.5-1 cm wide). Brush each side with olive oil and lightly season. Grill eggplant slices on each side until softened. Take care not to tear them.
For each slice of eggplant, lay a slice of the Serrano ham on top. Place a piece of the mozzarella and a basil leaf on top of that and roll up.
Place each roll in a small, oven-proof dish. Spoon the tomato sauce over the top and sprinkle with the remaining parsley.
Bake in the oven for about 10-15 minutes until the cheese is melting. Serve hot.