This was another Something for the Weekend recipe stolen from Simon Rimmer and is absolutely delicious. It, basically, does what it says!
2 aubergines, cut into long strips the thickness of a pound coin
2 tbsp vegetable oil
100ml/3½fl oz extra virgin olive oil
250g/9oz button mushrooms, or chestnut mushrooms, halved
1 onion finely chopped
1 garlic clove, crushed
2 tbsp tomato puree
100ml/3½fl oz red wine
100ml/3½fl oz vegetable stock
4 tomatoes chopped
1 tbsp fresh thyme leaves
200g/7oz buffalo mozzarella torn into pieces
green salad, to serve
Griddle or grill the slices of aubergine after having brushed with oil. Set aside.
Meanwhile, heat a little of the olive oil in a frying pan and fry the mushrooms for 3-4 minutes, or until cooked through.
Heat a little more of the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened.
Add the tomato purée and cook for a further 5-6 minutes, then add the remaining olive oil. Add the wine and stock, bring the mixture to the boil, then simmer for 5-8 minutes.
Stir in the cooked mushrooms, tomatoes and thyme.
Now to make the rolls! Lay out the aubergine and top with a little of the stuffing mixture. Roll nad secure with cocktail sticks.
Preheat the grill to the highest setting.
Lay the aubergine rolls in a baking dish, top with the mozzarella and grill for 1-2 minutes, or until golden-brown. I prepared mine earlier in the day and popped into a hot oven to heat through.
Serve with a green salad.
Ok, it’s a bit phaffy having to griddle the aubergines, then use another pan for the mushrooms, then yet another for the rest, and the OH wasn’t too keen on cleaning all these after! You could remove the mushrooms and use the same pan for the rest, and grill the aubergine slices if you wanted, but some of that delicious burnt griddleness would be lost. It’s up to you, but if you can be bothered with the phaff, and actually remembering to buy aubergines, it’s well worth it!