Baked Aubergine and Cheese Rolls

A community recipe by fidelma

Not tested or verified by Nigella.com

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Introduction

As featured on the ITV Nigella show.

Ingredients

Serves: 4

Metric Cups

200 millilitres regular olive oil (for gridling)
2 large aubergines (cut lengthways into slices 5mm thick)
1 tub tomato passata
200 grams Cheddar cheese (grated)
75 grams pinenuts
50 grams currants (soaked in water until plump and drained)
2 tablespoons breadcrumbs (white)
1 clove garlic (crushed)
2 tablespoons Parmesan cheese (grated)
1 tablespoon fresh basil (chopped)
1 egg (beaten)

7 fluid ounces regular olive oil (for gridling)
2 large eggplants (cut lengthways into slices 5mm thick)
1 tub tomato passata
7 ounces Cheddar cheese (grated)
2⅔ ounces pinenuts
1¾ ounces currants (soaked in water until plump and drained)
2 tablespoons breadcrumbs (white)
1 clove garlic (crushed)
2 tablespoons Parmesan cheese (grated)
1 tablespoon fresh basil (chopped)
1 egg (beaten)

Method

Baked Aubergine and Cheese Rolls is a community recipe submitted by fidelma and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200 C.

Brush the aubergine slices with olive oil or dunk them in a dish to coat and then cook them on a ridged griddle or under a grill, turning after about 3-5 minutes on each side. As they're done, remove them to some pieces of kitchen towel.

Leave the aubergine slices to cool as you make the stuffing. You can always cook the aubergine some time in advance, in which case, obviously, you will not be turning the oven on as you do them.

In a bowl mix together half the grated cheese, pine kernels, currants, breadcrumbs, garlic, Parmesan and basil and season to taste and bind with the egg.

Lay out the cooked aubergine slices on a table or work surface in front of you and divide the stuffing between them (I find one to two tablespoons per slice about right).

Roll them up fairly tightly to secure the filling and put them, as you go, into a lightly greased gratin dish into which they'll fit snugly. Pour over the tomato passata.

Scatter the remaining half of grated cheddar over the top and bake in the oven for 25-30 minutes. Let stand for a bit before serving.

Preheat the oven to 200 C.

Brush the eggplant slices with olive oil or dunk them in a dish to coat and then cook them on a ridged griddle or under a grill, turning after about 3-5 minutes on each side. As they're done, remove them to some pieces of kitchen towel.

Leave the eggplant slices to cool as you make the stuffing. You can always cook the eggplant some time in advance, in which case, obviously, you will not be turning the oven on as you do them.

In a bowl mix together half the grated cheese, pine kernels, currants, breadcrumbs, garlic, Parmesan and basil and season to taste and bind with the egg.

Lay out the cooked eggplant slices on a table or work surface in front of you and divide the stuffing between them (I find one to two tablespoons per slice about right).

Roll them up fairly tightly to secure the filling and put them, as you go, into a lightly greased gratin dish into which they'll fit snugly. Pour over the tomato passata.

Scatter the remaining half of grated cheddar over the top and bake in the oven for 25-30 minutes. Let stand for a bit before serving.