Lunch

LANCEWOOD® AUBERGINE ROLLS WITH CREAM CHEESE & SPINACH STUFFING

12

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Stove

Ingredients

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 

Method

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. 

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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