BLUE CHEESE STUFFED AND CRUMED AUBERGINE ROLLS WITH TOMATO SAUCE
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
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.