Cornwall’s finest, chef Rick Stein, borrowed these colourful aubergine rolls from a home cook he met in Sausalito, just across the bay from San Francisco, while on his East coast and Mexican foodie adventure.
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Whip them up as part of a mezze to share, or simply tuck into them as a light and refreshing lunch.
Nutrition Facts
Chargrilled aubergine and feta rolls
Amount Per Serving
Calories 468
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 13g81%
Cholesterol 61mg20%
Sodium 621mg27%
Potassium 699mg20%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 15g17%
Protein 14g28%
Vitamin A 432IU9%
Vitamin C 16mg19%
Calcium 334mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Chargrilled aubergine and feta rolls
Snack on these vibrant veggie rolls
Servings: 4
Calories: 468kcal
Equipment
- Griddle pan or barbecue
- Bowl
Ingredients
- 2 aubergines
- 4 tbsp olive oil
- 175 g feta cheese
- 175 g ricotta cheese
- small handful flat leaf parsley chopped
- 6 rasps freshly grated nutmeg
- 10 turns from the black pepper mill
- 1.5 tbsp capers chopped
To serve
- 100 g mixed rocket, watercress and baby spinach
- 1/2 lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 pomegranate seeds
- salt
- pepper
Method
- Cut the aubergines lengthwise into slices about 5mm thick. You should get about six slices from each aubergine. Brush the aubergine slices on both sides with oil and grill them in batches on a barbecue or griddle pan for three to four minutes on each side until browned, tender and pliable. Set them aside.
- Mash the feta and ricotta in a bowl with a fork and add the parsley, nutmeg and black pepper. Stir in the capers.
- Spoon a generous tablespoon of filling on to the wide end of each aubergine slice and roll it up like a Swiss roll.
- To serve, arrange the salad leaves on a platter, dress them with lemon juice and olive oil, then season. Arrange the aubergine rolls on top, seam-side down, and decorate them with pomegranate seeds. Serve at room temperature as a starter or part of a mezze.
Nutrition
Calories: 468kcal | Carbohydrates: 25g | Protein: 14g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 621mg | Potassium: 699mg | Fiber: 9g | Sugar: 15g | Vitamin A: 432IU | Vitamin C: 16mg | Calcium: 334mg | Iron: 1mg
The Road To Mexico by Rick Stein, photography by James Murphy, is published by BBC Books.
Try Rick’s fig and frangipane tarts recipe.
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