Wednesday, August 3, 2011
Barbecued Aubergine Rolls stuffed with herbs and cheese
We had an impromptu barbecue tonight, and I made these as we had an aubergine and other bits and bobs to use up. There are so many things you can do with vegetables on the barbecue!
-1 aubergine sliced lengthways into 0.5cm slices, salted and left for 1h in a colander
-4 - 5 chestnut mushrooms, finely chopped
-2 tbsp breadcrumbs
-1 tbsp fresh chopped herbs (I used rosemary, thyme, and chives)
-2 tbsp grated cheese (I used a vegetarian hard cheese)
-1 clove garlic, chopped
-Splash of white wine
Seasoning, oil for frying
1. Fry the mushrooms in the oil until starting to brown. Add the garlic and herbs and fry for 1 minute more. Add the breadcrumbs and a splash of white wine and stir until absorbed. Remove from the heat and stir in the cheese. Season to taste.
2. Rinse and dry the aubergine slices and brush with olive oil. Place on a barbecue and grill on both sides.
3. When cool enough to handle, divide the mushroom mixture between the aubergine slices and roll up.
Secure with a cocktail stick if needed. Serve warm - you could put the rolls on the barbecue for a few minutes to heat through if desired.