INGREDIENTS
2 tbsp (30ml) Clover Springbok Butter
1 garlic clove, crushed
1 onion, sliced
1 aubergine, diced
4 baby marrows, cut into slices
1 red pepper, seeded and sliced
1 x 410g Mediterranean-style tomato mix
2 tbsp (30ml) fresh basil, chopped
1 tsp (5ml) sugar
Salt and black pepper
8 ready-made pancakes
¾ cup (180ml) white sauce
½ cup (125g) Clover Tusser’s Cheese
Method
Preheat oven to 180°C and grease an ovenproof dish.
Heat the butter in a pan and fry the garlic and onion for 2 minutes.
Add the aubergine, baby marrow, and red pepper and fry for 3–4 minutes.
Add the tinned tomato mix, basil and sugar and cook for 4–5 minutes or until the mixture reduces.
Season with salt and pepper.
Divide the mixture between the pancakes and roll up and place in the ovenproof dish.
Top with the white sauce and sprinkle the cheese over the top.
Bake for 10–15 minutes and then pop under a hot grill until the cheese has melted.
CLOVER INGREDIENTS USED IN THIS RECIPE
