This Aubergine Rolls Recipe sees strips of aubergine stuffed with a delicious gently spiced and aromatic chutney and feta cheese.
Preheat the oven to 180°C fan. Cut 12 thin slices lengthways from the aubergines and dice the remainder. Place the slices in a shallow tray, then pour over the juice of 2 lemons and 30ml of the olive oil. Cook in the oven for 15 minutes so that the aubergine slices are soft but not browned.
Heat 15ml of the olive oil in a saucepan and fry the diced aubergine for 2 minutes. Add the balsamic vinegar, water, garlic, red chilli, mustard seeds, cumin seeds, five spice powder, maple syrup, dried apricots and the pine nuts.
Bring the contents to the boil, then reduce and simmer with the lid on for 10 minutes. After the 10 minutes, remove the lid and simmer for a further 5 minutes. Take the saucepan off the heat and allow the chutney to cool.
Once cooled, add the feta cubes to a third of the chutney.
Lay the aubergine slices on a flat surface and spoon the chutney and feta mix equally onto each slice, and then roll up. Place them on a large flat serving plate.
With the remaining two-thirds of the chutney, add the final 60ml of olive oil, juice of the last lemon and the roughly chopped mint leaves, then scatter the mixture over the rolls. Serve warm or cold with fresh baguette slices and green salad.
In this Aubergine Rolls Recipe, the meaty and robust quality of the aubergine vegetable wraps up a gently spiced and aromatic chutney and feta cheese. This rather striking vegetarian recipe could easily be multiplied to feed a crowd.
This recipe makes a regular appearance at important family events. I first made this dish for my wedding, and it was ideal. It started as a warm dish, and those who had been delayed by storms finished it off cold. It also has the enormous advantage of never going wrong!Dr Mary Miller
Dr Mary Miller is a consultant in palliative medicine at Sobell House, having worked there for 25 years. Mary was Clinical Lead at Sobell House between 2009 and 2016. Now she leads the end-of-life care project across OUH. This Quality Improvement project is the largest in her portfolio of QIPs.
Adapted from Raymond Blanc, Blanc Vite 1998.
This Aubergine Rolls Recipe is from Food & Wellness: The Sobell House Vegetarian Cook Book.
Published to raise awareness and funds for the hospice, Sobell House’s second cookbook is a collection of over 30 stories and recipes from a wide range of celebrities and local chefs. All the recipes in this book are vegetarian, and many are also vegan.