cookery school

Aubergine cannelloni with a rocket and lemon dressing

Ingredients

2 large aubergines cut lengthways very thinly
100g/4oz spinach leaves, washed
50g/2oz mushrooms, chopped small
4 spring onions, chopped small
25g/1oz pine nuts, toasted
50g/2oz feta cheese, cut small
8 basil leaves, shredded
½ lemon juiced
8 tbsp olive oil
100g/4oz rocket, washed

Serves: 4
Prep time: 15
Cook time: 10

Method

Preheat the oven to 200°C/400°F/Gas 6.

Brush a non-stick baking sheet with a little olive oil, season with salt and pepper. Lay the slices of aubergine on the tray and bake in a hot oven for about four minutes or until the aubergine softens without colouring.

Meanwhile put the mushrooms in a pan with a tablespoon of olive oil and soften. Add the spring onions and spinach, remove from the heat. Now add in the nuts, feta and basil, season and allow to cool.

Take each piece of aubergine and roll a tablespoon of mixture up inside it. Place back on the tray and return to the oven.

Whisk the oil and lemon juice together, pour over the leaves and arrange on the plates.

Remove the aubergine from the oven and arrange with the salad.