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Rick Stein’s char-grilled aubergine and feta rolls

Preparation time
Cooking time
3 - 4 minutes
Serves
Serves four as a starter or part of a mezze

The perfect dish with Pinot G if ever there was one! The 2016 T’Gallant Pinot Grigio ideal as it’s delicate and restrained yet juicy and layered with lovely mouth-watering texture and crisp acidity, making it an ideal all-rounder with antipasto-style dishes like this one.

  • 2 aubergines (eggplants)
  • 4 tbsp extra virgin olive oil
  • 175g feta cheese
  • 175g ricotta cheese
  • Small handful flatleaf parsley, chopped
  • 5–6 rasps freshly grated nutmeg
  • 10 turns black peppermill
  • 1½ tbsp capers, chopped

To serve

  • 100g mixed rocket, watercress and 
  • baby spinach
  • Juice of ½ lemon
  • 2 tbsp extra virgin olive oil
  • Seeds from ½ pomegranate
  • Salt and pepper
     
  1. Cut the aubergines lengthwise into slices about 5mm thick. You should get about 6 slices from each aubergine. Brush the slices on both sides with oil and grill them in batches on a barbecue or griddle pan for 3–4 minutes on each side until browned, tender and pliable. Set them aside.
  2. 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 aubergine slice and roll it up like a Swiss roll.
  3. 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.
     
Food
Preparation time
Cooking time
3 - 4 minutes
Serves
Serves four as a starter or part of a mezze

Wine match

T'Gallant Pinot Grigio 2016
$17.00
in any 12
$18.00
in any 6
$20.00
each
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$17.00
in any 12 bottles
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Words by Mark Hughes on 26 Jan 2017
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Two Blues Sauvignon Blanc 2014
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