Mezze / Side dishes / Modern Australian / Recipes / Vegetarian

Eggplant, spinach and Bocconcini rolls with tomato sauce and basil.

Eggplant, spinach and bocconcini roll, with tomato sauce and basil

Eggplant, spinach and bocconcini roll, with tomato sauce and basil

Eggplant is one of my favourite vegetables, but when you combine it with Fetta, spinach, and a rich tomato sauce, it becomes irresistible. This dish is just so tasty and I love that it is so easy to prepare.

I use a Cyprian sheep Fetta, and I absolutely like its creamy taste and that it’s not salty at all. I feel it works really well with the bocconcini. I also sometimes serve these rolls on top of a crispy sheet of sesame seed puff pastry. This adds a lovely crunch to the dish, and the sesame seeds are quite flavoursome.

In the photo below, you can see that I also serve this dish with the eggplant flat, this also works really well. In order to do so, just spread the spinach and Fetta on top of one whole eggplant slice, then top with another eggplant slice. Serve the leftover tomato sauce on the side.

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Preparation time: 30 min
Cooking time: 20 min
Makes around 12-14 rolls

Ingredients:
2 large or 3 medium size eggplants
250g frozen spinach
2 Diced tomato cans
375g bocconcini
100g Fetta cheese
a dozen basil leaves
1/2 tsp sea salt
olive oil for brushing
2 table-spoons water

Optional:
2 sheets puff pastry
2 table-spoons sesame seeds.

Defrost puff pastry and prick all over with a fork. Sprinkle each sheet with 1 table-spoon of sesame seeds and slice in half then half again. Slice each square into two triangles. Place in a hot oven until golden and crispy.

Blend tomatoes using a handheld wand blender, and place in a pot with sea salt. Bring to boil, and let it simmer for about 15 minutes, until it is reduced and thick. Place spinach in a microwave proof bowl, add water and cook for about 4 minutes until tender. Make sure you do not overcook your spinach, it can dry out.

Peel eggplants and slice them lengthwise, about 1 cm thick. Place under the grill and brush each eggplant slice lightly with a bit of olive oil. Roast until golden, then turn and brush other side and roast. Remove when golden and cooked. Slice bocconcini into three slices each and crumble the Fetta.

Place all roasted eggplants flat on a baking tray and divide spinach and Fetta between them. Make sure you place it up the top on the wide side of the eggplant. Refer to photo below.

Spinach and Fetta on the eggplant slice, ready to be rolled

Spinach and Fetta on the eggplant slice, ready to be rolled

Roll the eggplant, then place one slice of bocconcini on top. Place under the grill for only a couple of minutes, so the bocconcini is slightly melted. Do take care not to grill for too long. The bocconcini will melt and become rubbery.

To serve, place 3 triangles of puff pasrty on a serving plate then top with two eggplant rolls. Place a tablespoon of tomato sauce on top of each roll, then top again with one basil leave.

Bocconcini on top of eggplant roll, ready to be placed under the grill.

Bocconcini on top of eggplant roll, ready to be placed under the grill.

Eggplant with fetta, spinach and bocconcini, with tomato sauce and basil

Eggplant with fetta, spinach and bocconcini, with tomato sauce and basil

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