Element - - Food -

In­gre­di­ents – serves 6 2 aubergines 6-8 ta­ble­spoons of oil (olive or grape seed) 300 gms of cot­tage cheese 70 gms of cream cheese 30 gms of blue cheese Hand­ful of pars­ley For the crumb mix: Flour, 1 beaten egg (for wash) and panko bread­crumbs For the tomato sauce: 1 ta­ble­spoon of olive or grape seed oil 1 small onion 2 small cloves of gar­lic 2 X 400 gram tins of plum toma­toes 4 large basil leaves sliced thinly A lit­tle sugar Sea salt & black pep­per

Tomato sauce:

Serve with lots of fresh green salad – the photo shows our very pop­u­lar chop chop salad which uses lots of pep­pers, toma­toes, basil and mint, all of which go very well with this meal. Heat 1 ta­ble­spoon of oil in a saucepan over a medium heat. Add onions and gar­lic and fry gen­tly for about 10 min­utes, stir­ring oc­ca­sion­ally un­til soft. Add toma­toes and sim­mer stir­ring of­ten for about 30 min­utes or un­til sauce is thick and rich. Sea­son and add a lit­tle sugar. Trim aubergines and slice length­ways into 5mm thick slices. Flour then egg wash each slice and fi­nally coat them with the panko crumbs. Heat a large fry pan over a medi­umhigh heat and add 3 ta­ble­spoons of oil. Fry a batch of aubergine slices un­til golden brown and ten­der – re­move and set aside. Re­peat un­til all slices are cooked, adding more oil to pan for each batch. Next pre­heat oven to 180 C. Pour tomato sauce into a large oven-proof dish (in­di­vid­ual dishes can be used if pre­ferred). Mix to­gether the cot­tage, cream and blue cheeses with a hand­ful of pars­ley. Coat each aubergine slice with one ta­ble­spoon of the cheese mix, roll up and place in oven dish. Re­peat un­til all slices have been rolled. Bake for 15-20 min­utes or un­til the tomato sauce is bub­bling and the cheese is thor­oughly heated.

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