
Ingredients
- 1 Large Aubergine sliced and grilled
- 125g Danish blue cheese
- 4 Preserved figs
- 20 sunblushed tomatoes pureed
- 1 100g punnet cherry tomatoes
- 20 marinated olives
- 1 cucumber diced
- Balsamic reduction
- Olive oil
- Flat leaf parsley for garnish
- Imagination herb dressing to marinate the Aubergine
- Slice the Aubergine using a Born V slicer mandolin or meat slicer about 1mm thick
- Using a griddle pan or flame grill mark the aubergine without oil to cook the slices. Don’t turn them until the grill marks start to show.
- Once they are cooked remove them and place them in the imagination herb dressing to marinate for 30min.
- Remove them from the dressing drain off the excess oil and place flat on a chopping board.
- Slice the figs in 8 slices and place two slices per aubergine with a small wedge slice of blue cheese per Aubergine with a 5ml piping of cream cheese in each before rolling up the Aubergine into roulades.
- Quarter the cherry tomatoes and dice the cucumber as well as seed and dice the olives.
- Blend the sunblushed tomatoes into a pesto ready for use.
- To assemble baste a tablespoon of tomato pesto onto the plate.
- Place three roulades onto the pesto down the center of the plate and place the tomato cucumber and olive salsa down the center of the roulades.
- To finish drizzle with extra virgin olive oil an a few drops of balsamic reduction
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