
How to make Rick Stein’s chargrilled aubergine and feta rolls
By Ella Walker. Published 2020-05-16
BOLD-FoodSnack on these vibrant veggie rolls.
Cornwall’s finest, chef Rick Stein, borrowed these colourful aubergine rolls from a home cook he met in Sausalito, just across the bay from San Francisco, while on his East coast and Mexican foodie adventure.Whip them up as part of a mezze to share, or simply tuck into them as a light and refreshing lunch.
Ingredients:
(Serves four as a starter or part of a mezze)- 2 aubergines
- 4tbsp olive oil
- 175g feta cheese
- 175g ricotta cheese
- Small handful flat leaf parsley, chopped
- 5–6 rasps freshly grated nutmeg
- 10 turns from the black pepper mill
- 1.5tbsp capers, chopped
To serve:
- 100g mixed rocket, watercress and baby spinach
- Juice of 1/2 lemon
- 2tbsp extra virgin olive oil
- Seeds from 1/2 pomegranate
- Salt and pepper
