Appetisers/ Starters / Gluten Free / Lunch / Meat Free Monday / Side Dishes

Aubergine Roll-ups with Pepper Sauce: Meat Free Monday

One of my husbands favourite meals is chicken stuffed with cream cheese and wrapped in parma ham, in fact it was the first meal I ever cooked for him way back in the day! It’s quite a rich meal so it’s not one I cook often but I decided to make it for him the other day! I wanted to make myself something similar so I decided to replace the chicken and parma ham for some thick roasted slices of aubergine. I think it worked really nicely and it was nice to be eating a dish which looked similar to his just a vegetarian version!

This pepper sauce is so quick and easy to make and it will go with anything so is really versatile! You could jazz it up with some capers and parsley or even stir in some other vegetables and turn it into a ratatouille!

I use Philadelphia cream cheese (it seems less rich than other brands I’ve tried and doesn’t upset my stomach) but you can use any brand you like, you can even buy cream cheese with added herbs which would taste really nice.

Serves 2

1 Aubergine
1 Red Pepper
1 Onion
1 Red Chilli
1 Garlic Clove
1/2 teaspoon Paprika
Extra Light Philadelphia Cream Cheese
100g Spinach
Spray Oil for frying
Drizzle of good quality olive oil for Aubergine
Salt and Pepper

Mashed Potato to serve – I leave the skins on my potatoes for extra nutrients and make my mash with a small amount of low-fat margarine and some soya milk!

Preheat the oven to 200c.

Finely slice the pepper, onion and chilli. Heat some spray oil in a frying pan and soften the peppers, onion and chilli for a few minutes. Crush the garlic into the pan, add the paprika and give it all a good stir then continue to fry for 2 minutes untill the garlic is cooked. Add a can of tomatoes, season and leave to simmer for 10 minutes stirring frequently.

Slice the Aubergine thinly down the length of the aubergine so you have long sliced to roll up (around 1 – 2cm thick), place the slices on a baking tray and drizzle with some olive oil and season with salt and pepper. Roast them in the oven for 10 minutes.

Wilt the spinach by steaming or microwaving it in a bowl covered with clingfilm.

Once the aubergine slices are cooked spread the cream cheese on to the top of each slice, place some spinach on one side and then roll them up. Place them back onto the baking tray and put them back in the oven for 3-4 minutes to heat the filling through.

Plate up the mashed potato and pepper sauce then place the aubergine rolls on top and serve hot.

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