Our winemaker, Luc Sermier, suggests with the dish below-mentioned the Dole Blanche of the range Maître de Chais. > To order this wine or for more information, click here.

Cannelloni of aubergine, mozzarella, basil and tomato confit

Ingredients for 4 people Cannelloni - 2 aubergines - 1 ball buffalo mozzarella (150 g) - 2 ripe tomotoes - 8 basil leaves - olive oil salt and pepper Tomato confit - 2 tomatoes - icing sugar - olive oil - salt and pepper Biscayenne - 8 tomatoes - 1 onion - 1 red pepper - 1 yellow pepper - salt, ground black pepper, thyme, garlic, olive oil - icing sugar - rosemary

Method

Baked aubergine slices

Preheat the oven to 200°C. Cut the aubergines lengthways into 2 mm thick slices. Lay the slices on greaseproof paper on a baking tray and brush with olive oil. Season with salt and ground black pepper. Cook in the oven for about 20 minutes until they are lightly coloured.

Tomato confit

Peel the 2 ripe tomatoes by plunging them into boiling water for a minute, then putting them in cold water and finally removing the skin. Cut them into quarters and remove the seeds. Place the quarters on a double layer of kitchen paper for about 10 minutes to drain. Season with salt, pepper, thyme and garlic. Arrange on a baking tray lined with lightly oiled greaseproof paper. Dust lightly with icing sugar. Place in an oven heated to 130°C for 90 minutes.

Biscayenne

Place the peppers in a hot oven until the skin blackens, then take them out and rub vigorously to remove the skin. Peel the 8 tomatoes, remove the seeds and cut into chunks. Peel and chop the onion; chop the peeled peppers. In a frying pan, sauté the peppers, onion and tomatoes. Simmer over a gentle heat for 30 minutes. Sesason.

To serve

Spread out the aubergine slices and on each one place a piece of tomato confit, a basil leaf and a slice of mozzarella, then roll up like cannelloni. Place the « cannellonis » in an oven preheated to 180°C for 7 minutes. Heat the biscayenne and transfer to a serving dish. Decorate with basil and rosemary.