I just looked at my number of posts and realized that I have posted 22 posts in July but only 6 in August, so far! I really admire people who work full time and who gets time to blog daily. Just writing something that other people find worthwhile reading takes some doing, in my opinion!
I was going to do a post today about the difficulties of maintaining a foodblog but my writing capability vanished! J I will have to blog about this another time, so let me focus on the recipe.
This aubergine rolls can be served as a vegetarian main dish or as a side dish. It goes very well with braaivleis and reminds of a ratatouille. It is important to get large aubergines otherwise you will battle with the filling and to roll it into neat rolls. You can bake the dish in one large dish or in small individual dishes. Le Creuset’s 19cm Rectangular dishes are perfect for individual servings and it looks great on the table!
2 large aubergines
salt and black pepper
90ml olive oil
250ml couscous (cooked according to packet instructions)
1 red pepper, diced
1 yellow pepper, diced
8 mushrooms, cleaned and sliced
4 pitted olives, finely chopped
1 large onion, peeled and diced
2 cloves of garlic, minced
1 x 410g tin of peeled chopped tomatoes
15ml tomato paste
15ml fresh chopped oreganum
60ml grated parmesan cheese
extra parmesan and oreganum or parsley to garnish
Slice each aubergine in the length into six slices of equal thickness.
Place on a tray. Sprinkle with some salt and leave for 30 minutes.
Pre-heat the oven to 220ºC.
Rinse the aubergine slices under water and pat dry. Place on a roasting tin, in one layer. Drizzle with 60ml of the olive oil and bake in the oven for 15 minutes.
In the meantime make the filling by heating 15ml of the remaining olive oil in a saucepan and stir-fry the red and yellow peppers and the mushrooms for 5 minutes. Add the mixture to the couscous with the olives and season with salt and pepper.
Make the sauce by heating the remaining 15ml olive oil in another saucepan and brown the onions until soft and fragrant on low heat. Add the garlic and cook for another 2 minutes. Add the chopped tomatoes, tomato paste and sugar. Season with salt and pepper and simmer for 10 to 15 minutes until the sauce thickens. Add the oreganum and transfer to a large ovenproof dish or 4 individual dishes.
Remove the aubergine from the oven and let it cool down until cool enough to handle. Reduce the oven temperature to 160ºC.
Place a large spoonful of the couscous filling on each slice of aubergine and roll it up. If necessary secure with some toothpicks. Place the aubergine rolls on top of the tomato sauce. Sprinkle with the grated parmesan and bake in the oven for 10 minutes.
Serve with some extra parmesan and oreganum with a green salad or as a sidedish.