Serve these lovely cheesy rolls at room temperature as part of a mezze, scattered with pomegranate seeds.
- 2 eggplants
- 4 tbsp olive oil
- 175 g feta cheese
- 175 g ricotta
- Small handful flatleaf parsley, chopped
- 5–6 rasps freshly grated nutmeg
- 10 turns black pepper
- 1 ½ tbsp capers, chopped
- 100 g mixed rocket, watercress and baby spinach
- juice of ½ lemon
- 2 tbsp extra virgin olive oil
- seeds from ½ pomegranate
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the eggplants lengthwise into slices about 5mm thick. You should get about 6 slices from each eggplant. Brush the eggplant slices on both sides with oil and grill them in batches on a barbecue or pan for 3–4 minutes on each side until browned, tender and pliable. Set them aside.
Mash the feta and ricotta in a bowl with a fork and add the parsley, nutmeg and black pepper. Stir in the capers.
Spoon a generous tablespoon of filling on to the wide end of each eggplant slice and roll it up like a Swiss roll. To serve, arrange the salad leaves on a platter, dress them with lemon juice and olive oil, then season. Arrange the aubergine rolls on top, seam-side down, and decorate them with pomegranate seeds. Serve at room temperature as a starter or part of a mezze.
Recipe from The Road to Mexico by Rick Stein, photography by James Murphy, published by BBC Books, RRP $49.99