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Aubergine rolls with goat’s cheese

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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

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