Welcome to The Cooks Playground, where we bring you culinary masterpieces crafted by the talented Jenny Morris! Today, we’re diving into a dish that combines the best of fresh vegetables and gourmet flavors: spinach-wrapped, stuffed aubergine bake. This recipe is a celebration of wholesome ingredients and creative cooking, offering a delightful blend of textures and tastes that will elevate your dinner table. Perfect for vegetarians and anyone looking to enjoy a nutritious and delicious meal, this spinach-wrapped, stuffed aubergine bake is sure to become a favorite. Let’s explore the steps to create this culinary delight and bring a touch of gourmet magic to your home kitchen.
Ingredients
• 4 large aubergine, peeled, sliced lengthways and salted, drained rinsed and dried.
• 16 Whole large spinach leaves, blanched and stems removed, once they have cooled.
• 2 cups Home made tomato sauce
Method
Preheat oven to 180 deg C
1. Fry the sliced aubergine. Lay the blanched spinach leaves down onto a clean flat surface.
Top with a slice of cooked Aubergine and a portion of the filling.
2. Roll the aubergines around the filling, and then roll the aubergine in the spinach leaf, pack into an oven-proof dish, pour over the tomato sauce sprinkle the breadcrumbs and feta over the top, top with cherry tomatoes and tuck in a few sprigs of rosemary.
3. Bake for 25 minutes or until golden and bubbling.
4. Serve with noodles, mashed potatoes or steamed rice or even chunks of fresh ciabatta to mop up the sauce.
The Filling
• 8 small Courgettes blanched and halved
• 1 cup shredded cooked spinach
• 1 cup fresh bread crumbs
• 1 cup grated Pecorino cheese
• 1/2 cup crumbled feta cheese
• 4 cloves Garlic finely grated
• 3 tablespoons chopped parsley
• Salt and pepper to taste
Method
1. Stir together all the ingredients except the courgettes taste and season with salt and pepper to taste , and then divide the mixture into 16 portions.
2. Press the filling around each portion of courgette.
Garnish
Halved Cherry tomatoes
Crumbled feta
3 tablespoons fresh breadcrumbs
A few springs of rosemary
