Aubergine rolls filled with goats cheese and apricot chutney.
2 –3 large aubergines, sliced lengthways into 5mm strips
2 lemons, juiced
4 tbs olive oil
150g feta cheese, cut into cubes
1 bunch fresh mint, chopped
1 small bunch chopped fresh coriander.
3-4 tbs onion chutney
100g finely chopped ready to eat organic apricots.
100g toasted pine nuts
100ml olive oil
Juice 1 lemon
25ml maple syrup
25ml balsamic vinegar
1 clove garlic, crushed
¼ tsp each five spice powder, cumin powder and a pinch of cayenne
Place the sliced aubergines onto a tray and brush over with lemon juice and olive oil. Either bake in a preheated oven at gas 6/200c for 15 minutes until soft but not crisp or griddle. Remove and set aside to cool.
Mix the remaining ingredients and adjust the seasoning.
Place a spoonful of mix at the end of each aubergine slice and roll up.
To prepare the dressing simply whisk the ingredients together to form an emulsion. Season with salt and pepper.
Place in a serving dish and sprinkle with additional pine nuts, and the dressing.