Wednesday, 21 May 2008

Aubergine Cannelloni

This dish always looks good and works well as finger food at a party, cold with some salad for lunch or warm with some pasta for dinner. It's a little fiddly but quite satisfying to do.
Aubergine Cannelloni
2 aubergines
olive oil
1 bunch spinach
1 round of goat's cheese
tomato sauce (I roast cherry tomatoes with garlic cloves and olive oil and puree it)
Slice the aubergine on a mandoline, lay the slices on a baking sheet and brush with olive oil. Roast until soft, around 30 minutes. Meanwhile, wilt the spinach in a pan with a splash of water. Add the chopped goat's cheese and mix the two together thoroughly. Once the aubergine is cooked, place a small dollop of the spinach/cheese mixture at the bottom end of each slice and roll. Lay the slices in a baking dish and top with a dollop of tomato sauce. Bake for another 10 minutes.


Charlotte Hume said...

These look great - will try them out on Freddie!

LisaRene said...

Very nice recipe! It's simple but elegant, perfect for entertaining as it will impress your guests :)