Monday, 1 February 2010

Aubergine rolls

These little rolls work well on shared starter plate/mezze type thing as they are tiny but very delicious and look pretty all placed together.
First I made the filling. This was a bit of a make up as you go along type recipe but the basics are...

  1. Saute finely chopped onion and garlic until soft. Add fried minced beef and season well with S&P. Add a pinch of cinnamon, ground cumin, paprika and chilli powder.
  2. Add a pint of chicken stock and put the lid on the pan so the beef sweats and tenderises after about 20 minutes on a low heat.
  3. When cooled a little add toasted pinenuts and chopped parsley.
  4. Slice aubergines lengthways 5mm and brush with olive oil, roast for 10 mins or so on 220C until golden and cooked through.
  5. Roll the aubergine with a spoonfull of filling and place in a dish side by side ready to heat when serving.

No comments: