Grilled aubergine and goat's cheese rolls with crushed cherry tomatoes
By: Mike Robinson
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Grilled aubergine and goat's cheese rolls with crushed cherry tomatoes
- Prep time:
- 30 mins
- Cook time:
- 30 mins
- Serves:
- 4
For a supper brimming with fabulous Mediterranean flavours, serve Mike Robinson's aubergine and goat's cheese rolls in crushed tomato sauce
Ingredients
- 3 tbsp Olive oil
- 1 large Aubergine
- 1 Lemon, grated zest
- 200g breadcrumbs
- 300g crumbled Goats cheese
- 1 tbsp chopped flat leaf Parsley
- sea salt and freshly ground black pepper
For the tomatoes
Method
1. Preheat the oven to 200C/gas 6.2. Heat a griddle with 2 tablespoons of olive oil, and fry the aubergine for about 3-4 minutes on both sides, until golden. Leave on one side to cool.
3. Mix the lemon zest and breadcrumbs with two-thirds of the goat's cheese and parsley.
4. Shape the cheese and bread mixture into balls about the size of a small walnut. Wrap each ball in a slice of aubergine. And arrange in a baking dish. Season well and set aside.
5. Heat 75ml of the olive oil in a saucepan. Lightly squash the tomatoes with the back of a fork and add to the pan with the garlic and red onion. Cook for 10 minutes, before mashing with a potato masher. Season to taste.
6. Pour the tomato sauce over the aubergines.
7. Sprinkle with the remaining goat's cheese. Transfer to an oven and bake for 20 minutes - until the goat's cheese topping is lightly coloured.
8. Drizzle over the remaining olive oil and sprinkle with the parsley. Serve straight away with a green salad.
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