Moroccan Aubergine Roll
Filling:
1 x Red pepper, deseeded and diced finely (I use a V slicer)
1 x Green pepper deseeded and diced finely
1 x Large red onion, diced finely
½ Butternut squash, diced into small chunks and microwaved for about 6 mins to soften
125g broccoli, chopped finely
2 x Aubergines, finely sliced lengthways
2-3 tsp Moroccan spice (Ras El Hanout)
Extra Lean Mince (Optional)
Sauce:
1 x Large jar of Passata
1 x Tsp crushed ginger
1 x Clove crushed garlic
Mix all this together and set aside.
Method:
Spray a large frying pan with fry light, place all the diced veg into the pan and cook until soft, and add the spice.
Meanwhile place your strips of Aubergine on a baking sheet and spray with fry light.
Bake in a hot oven for about 10 mins, turning once during cooking time. Remove from oven, take 2 strips of aubergine, laying 1 strip over the other to form a cross shape.
Take a big spoonful of the veg mix and place in the centre of your aubergine, wrapping the aubergine around the mixture to form a parcel.
Place the parcels into an oven proof dish, pour over the sauce and bake in oven 180-200 for about 30-40 mins.
This dish freezes well, make the dish up but don’t cook it for the 30-40mins, pour over the sauce and freeze.
When ready to defrost, make sure it is thoroughly defrosted at room temperature and cook as per normal.
SYN FREE AND SUPERFREE ON ALL DAYS EXCLUDING THE RICE OR COUS COUS
I made this the other night and couldn’t be bothered to make the rolls so I cooked the aubergine and then layered an oven proof dish with the aubergine and then put the mince on top and then another layer of aubergines and then the sauce and a hexa of cheese, yummy xxxx
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