What sort of thing do you think about when walking through a beautiful rolling wilderness with its vibrant moss carpet, rolling green hills, burnt colour trails and different hues of purple? Call me crazy, but a recent walk we took through the New Forest brought only one thing to my mind – my Dad’s Aubergine Rolls. I think the same colour pallet gave me a hint, or I was just hungry…
AUBERGINE ROLLS WITH COTTAGE CHEESE STUFFING
2 aubergines, sliced length ways
400 cottage cheese
3 cloves garlic, crushed
150g walnuts, finely chopped
salt/pepper to taste
olive oil for frying
handful of basil leaves
1. Cut the aubergines length ways, brush it with olive oil on both sides and fry on a pan until cooked through and pale golden. Set aside on a paper tower to absorb excess of the oil.
2. In a bowl mix together cottage cheese, crushed garlic, finely chopped walnuts, salt and pepper.
3. Take an aubergine slice, place the scoop of the cottage filling closer to one side and carefully roll up. Continue the same process with the rest of the aubergines and filling. Place the rolls on a plate, decorate with the basil leaves.