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Ingredientes
- 2 lrg Aubergines
- 2 x Courgettes
- 1 x Garlic clove, finely minced Grated zest of 1/4 lemon
- 1 1/2 x Lemons, juice of
- 3 Tbsp. Dry white wine
- 3 Tbsp. Extra virgin olive oil
- 4 tsp Caster sugar Salt and freshly grnd black pepper
- 36 x Basil leaves
- 140 gm Sliced smoked salmon, (5z)
- 15 gm Chives, minced (1/2oz)
- 140 gm Cottage cheese, (5z)
- 3 Tbsp. Fromage frais
- 1 Tbsp. Pine nuts, toasted
- 100 gm Baby spinach, (3 1/2oz)
- 1 x Red onion, finely minced
- 1/2 x Garlic clove, finely minced
- 1 Tbsp. Extra virgin olive oil
- 3 Tbsp. Balsamic vinegar
- 1 tsp Caster sugar
- 6 Tbsp. Tomato passata
- 1 x Red, 1 green, and 1 yellow pepper
- 4 x Tomatoes, skinned, deseeded and diced
- 1 dsh Sweet chilli sauce
Direcciones
- Heat the oven to 190 C/375 F/gas mark 5.
- Cut the aubergines lenghways into very thin slices (about 1 mm thick), discarding the outer pcs (you should have 12 slices). Lay the slices on a baking sheet lined with baking parchment. Do the same with the courgettes.
- Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp extra virgin olive oil, 3 tsp sugar, salt and pepper, blend with a hand-blender and then brush on to the aubergine and courgette slices. Bake for 10-15 min till tender.
- While still hot lay 3 leaves of basil on each slice of aubergine and then lay a slice of courgette on top and leave to cold slighty. This will release the oils from the basil into the aubergine.
- Cut the smoked salmon into strips of a similar size to the courgette slices and lay a piece of salmon on top of each.
- Mix the chives with the cottage cheese, fromage frais and pine nuts and season to taste with a small amount of salt and lots of black pepper. Spread on to the smoked salmon and then roll up into 12 rolls.
- To make the sauce: Soften the onion and garlic in the extra virgin olive oil over a low heat. Add in the balsamic vinegar and sugar and simmer till reduced by half. Add in the passata, peppers, and tomatoes and cook for 2 min. Season to taste with salt, pepper and a dash of sweet chilli sauce.
- Whisk the remaining lemon juice with the zest, the remaining 1 tbsp extra virgin olive oil and 1 tsp sugar, salt and pepper to taste. Toss the spinach in the lemon vinaigrette and then saute/fry for 30 seconds till just beginning to wilt.
- Serve the aubergine cannelloni with the hot spinach and Provencal suace. This could also be served cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2200g | |
| Calories 1438 | |
| Calories from Fat 764 | 53% |
| Total Fat 86.54g | 108% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 759mg | 32% |
| Potassium 4894mg | 140% |
| Total Carbs 108.93g | 29% |
| Dietary Fiber 38.4g | 128% |
| Sugars 57.11g | 38% |
| Protein 64.99g | 104% |
