Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
Aubergine slices:
2 aubergines, sliced lengthways into 5 mm slices
Juice and zest of 2 lemons
125 ml olive oil
30 ml freshly chopped thyme
2 cloves garlic, crushed
Extra olive oil for frying
Cream cheese filling:
1 red pepper, roasted, skin removed and finely chopped
2 x 230 g LANCEWOOD® Medium Fat Cream Cheese Plain
2 x 250 ml shredded spinach, tightly packed
1 small clove garlic, crushed
Salt and freshly ground black pepper to taste
To serve:
Chopped spring onions and olive oil
Aubergine slices:
Mix the juice and zest of the lemons, the olive oil, thyme and garlic together. Marinade the sliced aubergines in the mixture for about 2 hours - turning them over every now and again. Heat a little oil in a heavy based pan and fry until soft and golden in both sides. Set aside to cool.
Cream cheese filling:
Mix all the ingredients for the filling together until well combined. Spread onto the prepared aubergine slices and roll up.
To serve:
Arrange the rolls on a platter and sprinkle chopped spring onions over. Drizzle with a little olive oil just before serving.
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: