We always have a lot of aubergines in the fridge and so seeing as I still haven’t been food shopping yet this week (eeek, getting withdrawal symptoms, the shopping shakes!!) I had to come up with something that used up the left over chorizo and white bean stew from last night and the aubergines that are just begging to be cooked. And this was it.
Grilled Aubergine Rolls stuffed with Spinach and Feta
Aubergine, sliced top to bottom thinly, leek, feta, creme fraiche (or similar), ground nutmeg, leftover chorizo and white bean stew, or a simple tomato sauce (fry onion, carrot and garlic til soft, add tin tomatoes, cook til thick), Parmesan. Cocktail sticks.
Fry the leeks until soft in olive oil. Turn off the heat and stir in the spinach, allowing it to wilt. Pop into a bowl and stir in a couple of dollops of creme fraiche and a block of feta all crumbled up. Season with a lots of freshly cracked black pepper, a little salt (depending on how salty the feta is) and a sprinkling of nutmeg. Griddle the aubergine slices on both sides. Once cooked, put a teaspoon of the spinach and feta mix at the fat end then roll up and secure with a cocktail stick. Put the rolls in a high sided baking tray and drizzle with olive oil, spoon the tomato sauce over the top (don’t swamp it though) and then top with a little grated Parmesan. Bake in the oven at 180 C for 15 minutes and serve with cous cous and crusty bread.