Baked Vegetable and Cheese stuffed Aubegine Rolls

Honestly our boat looks like a harvest celebration right now, I’ve gone way overboard (pardon the pun) with buying gorgeous organic vegetables and then they also had organic goat milk cheese! Well, it would’ve been rude not to buy it! The cheese I’ve got is Pecorino, easy to grate but not too soft. It’s mild, substitute for mozzarella perhaps?

Chop a selection of vegetables: red onions, leeks, courgettes – whatever you fancy. Sauté them with chopped garlic, cool then add grated cheese and ground almonds(or breadcrumbs) . Season to taste. The mixture can’t be too wet! Any left over veg/cheese mixture can so deliciously be turned into “bubble and squeak” , rosti or whatever you wish really! 

Slice the aubergines thinly, simmer in salted water for 6 mins then drain. Squeeze the vegetable/cheese mixture, pop a generous amount in each slice of aubergine and roll up.

For the tomato base: sauté chopped onions; garlic; white wine; vegetable stock; parsley; pepper and a tiny dash of agave syrup. Blend or leave chunky.

Into an oven dish pour the tomato sauce, place vegetable rolls on top. Add grated cheese and bake for 40 minutes at 180 degrees. 

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