This is a print preview of "Aubergine Cannelloni With Courgette And Smoked Salmon And" recipe.

Aubergine Cannelloni With Courgette And Smoked Salmon And Recipe
by Global Cookbook

Aubergine Cannelloni With Courgette And Smoked Salmon And
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  Servings: 1

Ingredients

  • 2 lrg Aubergines
  • 2 x Courgettes
  • 1 x Garlic clove, finely minced Grated zest of 1/4 lemon
  • 1 1/2 x Lemons, juice of
  • 3 Tbsp. Dry white wine
  • 3 Tbsp. Extra virgin olive oil
  • 4 tsp Caster sugar Salt and freshly grnd black pepper
  • 36 x Basil leaves
  • 140 gm Sliced smoked salmon, (5z)
  • 15 gm Chives, minced (1/2oz)
  • 140 gm Cottage cheese, (5z)
  • 3 Tbsp. Fromage frais
  • 1 Tbsp. Pine nuts, toasted
  • 100 gm Baby spinach, (3 1/2oz)
  • 1 x Red onion, finely minced
  • 1/2 x Garlic clove, finely minced
  • 1 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Balsamic vinegar
  • 1 tsp Caster sugar
  • 6 Tbsp. Tomato passata
  • 1 x Red, 1 green, and 1 yellow pepper
  • 4 x Tomatoes, skinned, deseeded and diced
  • 1 dsh Sweet chilli sauce

Directions

  1. Heat the oven to 190 C/375 F/gas mark 5.
  2. Cut the aubergines lenghways into very thin slices (about 1 mm thick), discarding the outer pcs (you should have 12 slices). Lay the slices on a baking sheet lined with baking parchment. Do the same with the courgettes.
  3. Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp extra virgin olive oil, 3 tsp sugar, salt and pepper, blend with a hand-blender and then brush on to the aubergine and courgette slices. Bake for 10-15 min till tender.
  4. While still hot lay 3 leaves of basil on each slice of aubergine and then lay a slice of courgette on top and leave to cold slighty. This will release the oils from the basil into the aubergine.
  5. Cut the smoked salmon into strips of a similar size to the courgette slices and lay a piece of salmon on top of each.
  6. Mix the chives with the cottage cheese, fromage frais and pine nuts and season to taste with a small amount of salt and lots of black pepper. Spread on to the smoked salmon and then roll up into 12 rolls.
  7. To make the sauce: Soften the onion and garlic in the extra virgin olive oil over a low heat. Add in the balsamic vinegar and sugar and simmer till reduced by half. Add in the passata, peppers, and tomatoes and cook for 2 min. Season to taste with salt, pepper and a dash of sweet chilli sauce.
  8. Whisk the remaining lemon juice with the zest, the remaining 1 tbsp extra virgin olive oil and 1 tsp sugar, salt and pepper to taste. Toss the spinach in the lemon vinaigrette and then saute/fry for 30 seconds till just beginning to wilt.
  9. Serve the aubergine cannelloni with the hot spinach and Provencal suace. This could also be served cool.
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