Aubergine Rolls Stuffed with Spinach RecipeOrigin: Britain Period: Traditional |
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This is a classic vegetarian dish dating back to the 1890s and the recipe shows a strong Mediterranean influence. Ingredients:
2 aubergines, sliced lengthways 5mm thick (discard the outside skin slices) 
Aubergine Rolls Stuffed with Spinach Preparation:Method:Blanch the aubergines by dropping in boiling water. After 2 minutes remove with a slotted spoon and set aside to drain. Heat the oil in a pan over medium heat then use to cook the spinach, raisins and garlic for about 5 minutes, or until the spinach has wilted. Now stir-in the crème fraîche along with the spring onions, pine nuts, cayenne pepper and coriander. Cook until warmed through then season well and take off the heat. Stir the mixture to combine then place a tablespoon in the centre of each aubergine slice. Roll these up then place in an oven-proof dish with the open end facing down so the rolls hold together. Sprinkle the cheese over the top and place in an oven pre-heated to 180°C. Bake for about 20 minutes, or until the cheese is golden and bubbling then serve as a starter with a Feta chese based salad. |
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