Aubergine Paupiettes with Mushrooms and Cheese

Lay the aubergine slices in a single layer on a wire rack set over a baking tray. Sprinkle both sides evenly with the fine sea salt.

Leave the salted aubergine to drain for 30 minutes, then pat each slice completely dry with kitchen paper.

Heat a griddle pan over high heat until smoking. Brush each aubergine slice lightly with 1 tbsp of the olive oil and grill in batches for 2 minutes per side until deeply charred lines appear and the slices are fully pliable. Transfer to a plate and set aside.

Heat 1 tbsp olive oil in a wide sauté pan over medium-high heat. Add the shallots and cook for 3 minutes, stirring, until softened and translucent.

Add the garlic and thyme to the pan and cook for 1 minute until fragrant.

Add the diced mushrooms in a single layer and cook undisturbed for 4 minutes until the moisture has evaporated and the edges are golden. Add the white wine and cook for 1 minute until fully evaporated. Season with salt and pepper, then transfer the mixture to a bowl and allow to cool to room temperature.

Once cooled, stir the ricotta, 50 g of the Gruyère, the Parmesan, egg yolk, parsley, and nutmeg into the mushroom mixture until fully combined.

Heat the remaining 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring, until soft and golden at the edges.

Add the tomato purée and sugar to the onion and stir for 1 minute. Add the crushed San Marzano tomatoes, season with salt and pepper, and simmer uncovered for 12 minutes until the sauce is thick and no longer watery. Stir in the torn basil and remove from heat.

Preheat the oven to 190°C fan (210°C conventional). Spread two-thirds of the tomato sauce across the base of a 30 cm baking dish. Lay each aubergine strip flat and place 1-2 heaped tablespoons of the mushroom filling at the wider end. Roll the strip firmly around the filling and place seam-side down into the sauce. Repeat with all strips.

Spoon the remaining tomato sauce over the paupiettes and scatter the reserved 30 g of Gruyère evenly over the top. Bake for 20 minutes until the sauce is bubbling at the edges and the Gruyère is golden and blistered. Rest for 5 minutes before serving.