* Percent Daily Values are based on a 2000 calorie diet.
Chargrilled aubergine and feta rolls
Snack on these vibrant veggie rolls
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Snack
Cuisine: American
Servings: 4
Calories: 468kcal
Author: Rick Stein
Equipment
Griddle pan or barbecue
Bowl
Ingredients
2aubergines
4tbspolive oil
175gfeta cheese
175gricotta cheese
small handful flat leaf parsleychopped
6rasps freshly grated nutmeg
10turns from the black pepper mill
1.5tbspcaperschopped
To serve
100gmixed rocket, watercress and baby spinach
1/2lemonjuice
2tbspextra virgin olive oil
1/2pomegranateseeds
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.