01 April, 2013

Aubergine and goat's cheese rolls

After a busy weekend, I spent Easter Sunday doing absolutely nothing except reading and catching up on Girls episodes - it was bliss! The furthest I moved all day was from my bed, to our hammock in the garden, then back to bed for a nap. By 6pm I was fully recuperated and getting a bit restless, though, so I took to the kitchen and decided to make a little snack before dinner. 

One of my best friends, Emilie, made these a couple of times when we lived together at uni (she's French and therefore, by nature, a fabulous cook!) and yesterday they were just what I fancied. Not the most traditional Easter meal but who cares!


2 aubergines
1 tub spreadable goat's cheese
Olive Oil
Rocket (optional)

How to make them...

1. Preheat the oven to 200 degrees F.
2. Slice the aubergine longways, relatively thinly.
3. Place the slices side by side a pyrex dish. You may need two or three dishes.
4. Drizzle olive oil over the aubergine and rub it into each slice with your fingers.
5. Sprinkle salt and pepper onto the slices.
6. Bake for approx. 30 minutes but keep checking - your slices will probably be of slightly different thicknesses so some will be cooked faster than others. You want to wait until the aubergine has turned translucent before removing it from the oven.
7. Spread goat's cheese onto each slice of aubergine and roll them up, securing them with toothpicks. 
8. I ate mine with rocket but you can serve these treats with anything you like or just eat them alone. 

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