Apropos auberginer, kan jeg anbefaler involtini?
Involtini
1 aubergine, cut into 4, lengthways
2 tbsp olive oil
55g/2oz feta
1 tbsp fresh chives (gressløk), chopped
1 tbsp fresh flat leaf parsley, chopped
1 tbsp pine nuts
1 garlic clove, peeled and crushed
Method.
1. Preheat oven to 250C/500F/Gas 9
2. Preheat a griddle pan.
3. Brush the slices of aubergine with the oil before placing the slices in the griddle pan. Turn the slices of aubergine, to griddle both sides.
4. Remove the griddle from the heat.
5. Place the feta, herbs, pine nuts and garlic in a small bowl and stir.
6. Take 1 slice of aubergine and place a tablespoon of the feta mixture in the centre of the slice.
7. Carefully roll the aubergine in an upwards direction. Place the aubergine roll on a baking tray before repeating the process with the 3 other aubergine slices.
8. Place the involtini (aubergine rolls) in the oven for 5 minutes. Remove the involtini from the oven. Place the involtini on a plate before serving.
dette er en oppskrift fra BBC Food. Nigella, derimot, bruker 4 auberginer og baker dem i saus. I tillegg bruker hun kokt bulgurhvete og pistasjenøtter i stedet for pinjekjerner. Hun legger Auberginerullene i en stor ildfast form og lager en tomatsaus med litt hvitløk, løk, to bokser tomater, salt, pepper, oregano.
her er Nigellas oppskrift:
Stuffing
1 onion
1 garlic clove
0.5 tsp dried oregano
2 tbsp
Olive oil, plus more for painting the aubergines
3 tins chopped tomatoes, 400g each
2 tsp
Sugar
1 pinch salt and pepper, to taste
2 tbsp extra virgin olive oil
4 aubergine
Stuffing
100g bulgar wheat
1 tsp dried oregano
350ml water, boiling
50g pistachio nuts, roughly chopped
200g Feta cheese, crumbled
1 garlic clove, minced
1 large spring onion, or 2 thin, finely sliced
2 tbsp capers, (drained of vinegar)
1 egg
1 pinch
Cinnamon
topping:
75g Feta cheese, crumbled
1 dash of
Olive oil
1 pinch dried oregano
method
1. Peel and roughly chop the onion and press on the garlic to loosen the skin. Remove it and then sling, onion, garlic and dried oregano to a food processor and blitz to a pulp.
2. Cook in a deep, generous-sized pan (with a lid) in the 2 tablespoons of olive oil, over medium to low heat, until softened - about 7 minutes.
3. Add the tomatoes and the sugar, stir well, cover and turn down the heat, and let cook for about 20 minutes, checking often to see that the sauce is not bubbling too vociferously (and therefore sticking or drying out, or indeed both).
4. Taste for seasoning and add salt and pepper, or maybe a pinch more sugar if you feel it needs it, then stir again, adding the extra virgin olive oil, and take off the heat, but keep the cover on. Leave till you need it.
5. Cut the aubergines in thinnish slices lengthwise and chuck away the two skin covered edges: you need to be able to roll the aubergine lengths up later and so you need the full extent. It may sound wasteful, but I'm happy if I get 4 - 5 good slices per aubergine.
6. Put some oil into a bowl and using a pastry brush, paint each slice generously with the oil. Then cook them on a hot griddle until bronzed, striped without and tender within. Or you can dispense with all the painting procedure and just fry the aubergine slices in a pan filled to about half a centimetre's depth of olive oil. In either case, remove the cooked slices to sheets of kitchen towel to absorb excess oil.
7. When cool, you can either begin the stuffing and rolling, or set them aside until you want to. If I'm doing this in advance, I line a dish with baking parchment, arrange a layer of aubergine slices on top, then cover with baking parchment, then another layer of aubergines and so on, until I've packed them all away.
8. I tend to stuff the aubergines shortly before cooking them, measure the bulgar wheat into a bowl, add the dried oregano, pour over the water and cover with a plate, leave the bulgar wheat to steep for 30 minutes.
9. Meanwhile preheat the oven to 190°C/gas 5. Get out an ovenproof dish into which the involtini will fit snugly (I use a le Creuset one measuring 30cm by 21cm) and oil it lightly.
Så moro at dere koste dere. 🙂
