Aubergine Rolls stuffed with Spinach

Aubergine Rolls stuffed with Spinach Recipe

A delightful aubergine rolls
Yield: 4 - 6    Preparation Time:     Cooking Time:
This is a traditional British recipe for a vegetarian starter yet shows a strong Mediterranean influence.


2 aubergines, sliced lengthways 5mm thick
2 garlic cloves, peeled and crushed
200g fresh spinach, washed and finely shredded
4 spring onions, trimmed and finely sliced
4 tablespoons toasted pine nuts
4 tablespoons raisins
60g mature cheese, grated
3 tablespoons olive oil
2 tablespoons crème fraîche
2 tablespoons freshly-chopped coriander
¼ teaspoon cayenne pepper
Salt and black pepper, to taste

Recipe Instructions

Preheat oven to 180C.
Cook the aubergines.
Place the aubergine slices in boiling water and boil for 2 minutes.  Remove them with a slotted spoon and set them aside to drain.
Make the filling.
Heat the oil in a large pan and cook the spinach, raisins and garlic for 5 minutes until the spinach has welted.  Stir in the crème fraiche, the spring onions, pine nuts, cayenne pepper and coriander and cook until all the ingredients have been warmed through.  Remove from the heat and season well.  Stir the mixture well to make sure all the ingredients are combined.
Make the rolls.
Place a tablespoon of the filling in the centre of each aubergine slice and roll them up.  Place the rolls in an oven proof dish with the open end facing down to ensure the rolls hold together.  Sprinkle over the grated cheese and bake in the oven for 20 minutes until the cheese is golden and bubbling.