Aubergine rolls with goat’s cheese
If you’re not a fan of goat’s cheese, ricotta or feta would work well too.
Serves 10 • Ready in 35mins
3 large aubergines, cut lengthwise into 5mm slices olive oil, for brushing
250g soft goat’s cheese, whipped 1 small bunch dill, finely chopped
1 small bunch coriander, chopped 40g blanched or flaked almonds, roughly chopped 2 large garlic cloves, crushed ½tsp cumin
½tsp cayenne pepper
100g Greek-style yogurt
150g pomegranate seeds
1 Heat a griddle pan over a mediumhigh heat and line a baking tray with kitchen paper.
2 Brush each aubergine slice with oil on both sides. Griddle the aubergine until lightly charred, around 3mins each side, and drain on the kitchen paper.
Let them cool to room temperature.
3 Combine the cheese with the dill, coriander, nuts, garlic, cumin and cayenne, and season with salt and pepper.
4 Place 1 heaped tbsp of the goat’s cheese mixture along the lower, wider end of each aubergine slice and roll up. Put each rolled slice on a serving platter and chill for at least 30mins before serving to help the rolls hold their shape.
5 Meanwhile, put the yogurt in a bowl and whisk it with a little water to create a pourable cream consistency, and then drizzle it generously over the prepared rolls. Top with a scattering of pomegranate seeds.
Per serving: Cals 170, Fat 13g,
Sat fat 6g, Carbs 4g w&h