STUFFED AUBERGINE ROLLS

Preheat Oven to Gas mark 6/200c/392F

Slice the aubergine half a centimetre thick lengthways.

Add 3 tablespoons of the olive oil to a large frying pan and fry the aubergines for a few minutes on both sides (you’ll need to cook this in batches – add extra oil to the pan if needed), then set aside.

Add the remaining tablespoon of olive oil to a saucepan with the garlic and fry over a medium heat for a couple of minutes. Then add the tomatoes (squish the tomatoes in your hand as you tip it in), dried basil, oregano and Naga Chilli Salt. Stir the ingredients and cook for 10 minutes.

Whilst the tomato sauce is cooking, wash the spinach and add to a separate pan. Cook on a medium heat. The water from the washed spinach will be enough to wilt it. Stir occasionally so that all the leaves wilt. Once wilted, leave to cool and then squeeze out the excess liquid. Chop up the spinach.

Place the ricotta, parmesan and spinach into a bowl and mix together. Take some of the mixture (about a heaped tablespoon), place at one end of the aubergine and roll. Repeat the process with the rest of the aubergines.

Spoon a layer of the tomato sauce into a baking dish and then place the aubergine rolls on top and spoon the remainder of the tomato sauce over. Sprinkle the Naga Pork Crackling on top, place the dish in the oven and bake for 30 minutes.

Once cooked, remove the dish from the oven and leave it to rest for 10 minutes before serving. Garnish with fresh basil.