INGREDIENTS:

1 x 250g Lancewood Plain Fat Free Cottage Cheese – Chunky
3 large aubergines
½ cup seedless raisins
½ cup sunflower seeds
2 Tablespoons Breadcrumbs
1 ½ teaspoons dried mint
2 Tablespoons chopped fresh parsley
1 Clove of garlic finely minced
Zest of 1 lemon
1 Egg
400g Mozzarella
1 kg Tomato Passata

METHOD:

Slice the Aubergines lengthwise into thin slices. Thick enough to prevent holes when slicing and then rolling.
Cook the Aubergines in a non stick pan, in batches so they all are slightly browned on both sides.
Pour boiling water over the raisins to re-hydrate them. Then drain and set aside for the filling.
Place the cottage cheese in a sieve and carefully rinse, leaving you with only the chunky parts.
Mix this with the sunflower seeds, breadcrumbs, dried mint, parsley, garlic & lemon zest & 200g of grated mozzarella, egg & raisins.
Mix the filling well.
Place a spoonful of filling on a slice of Aubergine and roll the length into a fat little parcel.
Place this in a baking dish and continue to fill with the rest of the aubergines rolls.
Top with Passata and cover with the remaining Mozzarella.
Bake at 180° for 30 minutes or until the cheese is golden.

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