Aubergine & Red Onion Bake
Last updated 19th Sep 2019
Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Barden, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 14th September we made Aubergine & Red Onion Bake.
The full recipe is below:
Aubergine & Red Onion Bake
by Maria Whitehead MBE from Embelish with Relish (Meze Publishing)
Baking instead of frying the aubergine will reduce the amount of fat needed in this dish. It’s very versatile & you can stuff the rolls with your own Bolognese sauce instead of the ricotta & spinach.
Prep time 30 mins
Cooking time 45 mins
Serves 4
Ingredients
2.large or 3 medium aubergines
2.tbsp olive oil
1 finely chopped onion
Knob of butter
1.finely chopped clove of garlic
- baby spinach
- tub of ricotta
2.tbsp Hawkshead Relish Red Onion Marmalade (or any red onion marmalade)
Salt & pepper
2.tins of chopped tomatoes
1.tsp mixed dried herbs
4.tbsp fresh white breadcrumbs
- grated mozzarella
Method
Heat the oven to 220C / 200C fan / Gas 7 & slice the aubergines lengthways into roughly half centimetre thickness.
Brush both sides of the aubergine with oil & bake in the oven for 12-15 mins until tender, turning over halfway through.
In a large saucepan or frying pan, melt the butter with a little olive oil, add the onion & cook until soft but not coloured, then add the garlic & cook gently for another minute.
Add the spinach leaves, remove from the heat & set aside to cool.
Drain off any watery liquid & transfer to a large bowl. Mix in the ricotta & Red Onion Marmalade then season with a little salt & pepper.
Place a teaspoon of the filling onto each of the aubergine slices & roll them up, then put them into an ovenproof dish with the join facing down.
Pour over the chopped tomatoes, sprinkle over the dried herbs & drizzle with olive oil.
Mix together the breadcrumbs & grated mozzarella & sprinkle over the top.
Bake in the oven for 25-30 mins until golden brown & piping hot.
Serve with a fresh green dressed salad.
Tip: Toast some rice in a dry frying pan until puffed & crispy, or pine nuts, & sprinkle over the rolls or salad before serving.
Use the fig & orange dressing on page 122 for the salad leaves.
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