Stuffed Aubergine Rolls

HOHOHO! Merry Christmas and Season's Greetings! I hope you're all having a great time where ever you are :D

I made Stuffed Aubergine Rolls recently, they were niceee. I recommend this recipe to anyone who likes grilled veg.

The original recipe is vegetarian but I couldn't find the right cheese to make the filling so I used pork mince instead. Still tasted pretty damn good ;)

First off, I grilled the aubergines, little bit of salt and pepper and some olive oil spread on the veg, not the pan, this is so you don't get a greasy pan and soggy aubergines but still get a nice grill mark.

Keep rollin' rollin' rollin' rollin'

What?

Keep rollin' rollin' rollin' rollin'

Come on

Keep rollin' rollin' rollin' rollin'

Yea

Keep rollin' rollin' rollin' rollin'

Aren't they quite cute? All wrapped up and ready to go into the oven.

I sprinkled some suspiciously labelled 'Grated Cheese' on top and baked for 15 minutes at 180C.

Mmm. Cheese. Gooood. 

Served hot with some barley salad on the side. I think the barley salad was a bad idea haha. Both were really heavy and I was stuffed after one helping. 

If you'd like to try the vegetarian one, just follow the recipe below. If you'd like to try it with mince, just get some pork/chicken/turkey mince, season it with salt and pepper and swap it out with the cheese from the recipe :)

You will need

• 2 aubergines, cut lengthways into 0.5cm/¼ in thick strips
• salt and freshly ground black pepper
• olive oil, for brushing
• For the filling
• 150g/5oz ricotta
• 150g/5oz buffalo mozzarella
• pinch freshly grated nutmeg
• 2 spring onions, finely chopped
• For the sauce
• 250ml/8fl oz extra virgin olive oil
• 450g/1lb cherry tomatoes, halved
• 1 garlic clove, crushed
• pinch sugar
• salt and freshly ground black pepper

Recipe

1. Preheat the oven to 180C/355F/Gas 4.
2. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
3. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
4. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
5. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
6. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
7. For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
8. Simmer for 8-10 minutes until the tomatoes begin to break down.
9. Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.
10. Spoon some of the sauce into the bottom of an ovenproof dish.
11. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
12. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
13. To serve, spoon the rolls onto plates.

Source: bbc.co.uk/food