| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Red pepper; quartered and |
|
|
; deseeded |
| 15 |
ml |
Oil; (1tbsp) |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Tomatoes; chopped |
| 1 |
|
Clove garlic; crushed |
| 90 |
ml |
Water; (6tbsp) |
| 2 |
|
Aubergines; each weighing |
|
|
; approximately 250g |
|
|
; (9oz) |
| 60 |
ml |
Filippo Berio Extra Virgin Olive Oil; (4tbsp) |
| 1 |
|
250 g pot Waitrose Reduced Fat Natural |
|
|
; Cottage Cheese |
| 25 |
g |
Pine nuts; toasted (1oz) |
| 15 |
ml |
Fresh basil; chopped (1tbsp) |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Tomatoes; skinned and chopped |
INSTRUCTIONS
THE SAUCE
THE ROULADES
Make the sauce by grilling the pepper skin side up until the skin
blackens. Place in a plastic bag until cool, then remove the skin.
Cut into strips.
Heat the oil, add the onion and cook for 4-5 minutes. Add the pepper,
tomatoes, garlic and water, season, cover and simmer for 20 minutes.
Liquidise until smooth, then press through a sieve.
Cut the aubergines lengthways into 5mm ( 1/4") slices. Brush with
olive oil and place on a preheated griddle until they are soft and
browned on both sides.
Mix together the cottage cheese, pine nuts, basil and salt and pepper.
Spread a little of the mixture over each slice, scatter with tomatoes
and roll up, starting at the widest end. Arrange in an ovenproof
dish, and place in a preheated oven 190°C, 375°F, gas mark 5 for
15-20 minutes or until piping hot. Serve, garnished with extra basil,
with the warmed pepper sauce.
Converted by MC_Buster.
NOTES : Cottage cheese is low in fat and has a fresh light flavour
that makes it suitable for use in sweet and savoury dishes. In this
recipe, griddling, rather than frying the aubergine means it absorbs
less oil. If you do not have a griddle pan, use an ordinary grill.
Serve the roulades with a green salad and ciabatta bread.
Converted by MM_Buster v2.0l.
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