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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.