For a tasty meat-free meal that gives you a taste of the Mediterranean, try Dean Edwards' easy rolled up aubergine with spinach, feta and pine nuts.
2 medium sized aubergines
Olive oil for frying
1 large onion, diced
3 cloves garlic, crushed
500g baby spinach
200g feta cheese, crumbled
50g pine nuts, toasted
1 tsp dried oregano
Small grating of nutmeg
Juice ½ lemon
1-2 tbs olive oil
2 cloves garlic, crushed
Zest of 1 unwaxed lemon
2 tbsp flat leaf parsley, chopped
500ml tomato passata
1 ball mozzarella, torn
Small Greek salad to serve
Slice the aubergine lengthways then rub with a little olive oil. In a preheated griddle pan cook for 2-3 mins per side then set aside. You may have to do this in batches.
In a large pan fry the onion and garlic and cook for around 5 minutes until softened. Add the spinach and cover with a lid and wilt down, strain and squeeze out the excess water then chop roughly.
3 Add the feta, pine nuts, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper. Place a heaped tablespoon of this filling onto one of the aubergines then roll up. Repeat until all used up. Then place into a baking dish.
Mix the breadcrumbs in a bowl along with the oil, garlic, lemon and parsley then set aside
Pour the passata over the aubergines and then top with torn mozzarella pieces. Finally scatter over the breadcrumb mixture.
Bake in a preheated oven set at 190C / gas mark 5 for 20-25 minutes or until golden