| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Food9, Ew |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Aubergines |
| 2 |
|
Courgettes |
| 1 |
|
Garlic clove; finely chopped |
|
|
Grated zest of 1/4 lemon |
| 1 1/2 |
|
Lemons; juice of |
| 3 |
tb |
Dry white wine |
| 3 |
tb |
Olive oil |
| 4 |
ts |
Caster sugar |
|
|
Salt and freshly ground black pepper |
| 36 |
|
Basil leaves |
| 140 |
g |
Sliced smoked salmon; (5oz) |
| 15 |
g |
Chives; chopped (1/2oz) |
| 140 |
g |
Cottage cheese; (5oz) |
| 3 |
tb |
Fromage frais |
| 1 |
tb |
Pine nuts; toasted |
| 100 |
g |
Baby spinach; (3 1/2oz) |
| 1 |
|
Red onion; finely chopped |
| 1/2 |
|
Garlic clove; finely chopped |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
ts |
Caster sugar |
| 6 |
tb |
Tomato passata |
| 1 |
|
Red; 1 green, and 1 |
|
|
; yellow pepper |
| 4 |
|
Tomatoes; skinned, deseeded |
|
|
; and diced |
| 1 |
ds |
Sweet chilli sauce |
INSTRUCTIONS
PROVENCAL SAUCE
Heat the oven to 190°C/375°F/gas mark 5.
Cut the aubergines lenghways into very thin slices (about 1 mm thick),
discarding the outer pieces (you should have 12 slices). Lay the
slices on a baking sheet lined with baking parchment. Do the same
with the courgettes.
Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp olive oil,
3 tsp sugar, salt and pepper, blend with a hand-blender and then
brush on to the aubergine and courgette slices. Bake for 10-15
minutes until tender.
While still warm lay 3 leaves of basil on each slice of aubergine and
then lay a slice of courgette on top and leave to cool slighty. This
will release the oils from the basil into the aubergine.
Cut the smoked salmon into strips of a similar size to the courgette
slices and lay a piece of salmon on top of each.
Mix the chives with the cottage cheese, fromage frais and pine nuts
and season to taste with a small amount of salt and lots of black
pepper. Spread on to the smoked salmon and then roll up into 12 rolls.
To make the sauce: Soften the onion and garlic in the olive oil over
a low heat. Add the balsamic vinegar and sugar and simmer until
reduced by half. Add the passata, peppers, and tomatoes and cook for
2 minutes. Season to taste with salt, pepper and a dash of sweet
chilli sauce.
Whisk the remaining lemon juice with the zest, the remaining 1 tbsp
olive oil and 1 tsp sugar, salt and pepper to taste. Toss the spinach
in the lemon vinaigrette and then saut. for 30 seconds until just
beginning to wilt.
Serve the aubergine cannelloni with the warm spinach and Provencal
suace. This could also be served cold.
Converted by MC_Buster.
Per serving: 886 Calories (kcal); 63g Total Fat; (61% calories from
fat); 29g Protein; 58g Carbohydrate; 12mg Cholesterol; 625mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 7 Vegetable; 1/2 Fruit;
11
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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