Baked aubergine rolls
For a tasty meat-free meal that gives you a taste of the Mediterranean, try Dean Edwards' easy rolled up aubergine with spinach, feta and pine nuts.
(Serves 4)
Ingredients:
2 medium sized auberginesOlive oil for frying1 large onion, diced3 cloves garlic, crushed500g baby spinach200g feta cheese, crumbled50g pine nuts, toasted1 tsp dried oreganoSmall grating of nutmegJuice ½ lemon
For topping:
60g breadcrumbs1-2 tbs olive oil2 cloves garlic, crushedZest of 1 unwaxed lemon2 tbsp flat leaf parsley, chopped500ml tomato passata1 ball mozzarella, tornSmall Greek salad to serve
Method:
Slice the aubergine lengthways then rub with a little olive oil. In a preheated griddle pan cook for 2-3 mins per side then set aside. You may have to do this in batches.
In a large pan fry the onion and garlic and cook for around 5 minutes until softened. Add the spinach and cover with a lid and wilt down, strain and squeeze out the excess water then chop roughly.
3 Add the feta, pine nuts, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper. Place a heaped tablespoon of this filling onto one of the aubergines then roll up. Repeat until all used up. Then place into a baking dish.
Mix the breadcrumbs in a bowl along with the oil, garlic, lemon and parsley then set aside
Pour the passata over the aubergines and then top with torn mozzarella pieces. Finally scatter over the breadcrumb mixture.
Bake in a preheated oven set at 190C / gas mark 5 for 20-25 minutes or until golden
Serve with a nice Greek salad