Mediterranean aubergine rolls
Calorie controlled cooking spray
2 medium, large, cut lengthways into 5mm slices
1 medium, finely chopped
2 clove(s), crushed
Olives, in Brine
50 g, green, roughly chopped
5 medium, roughly chopped
1 tablespoons, level
2 tablespoons, roughly chopped
Light Feta Cheese
50 g, crumbled
1 tablespoons, toasted
1 medium, cut into wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Put a nonstick griddle over a high heat. Mist with cooking spray and griddle the aubergine slices for 2-3 minutes on each side until golden; you will need to do this in batches. Set aside.
- Mist a nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until softened. Add the garlic and cook for another 1 minute. Remove from the heat and add the olives, tomatoes and tomato purée. Season to taste and stir through the basil.
- Spoon 1 tablespoon of the tomato mixture over one end of each griddled aubergine slice, then roll them up. Put the rolled aubergine slices in a baking dish, seam-side down, then spoon over the remaining tomato mixture. Scatter over the feta and pine nuts. Bake for 20 minutes, until bubbling and golden, then serve with the green salad leaves and lemon wedges on the side.