Aubergine roulade

Filled with danish blue cheese and figs on sun-dried tomato pesto with cucumber olive and cherry tomato salad

  • 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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