September 06, 2012

Aubergine Rolls

It was when swimming in the sea yesterday, doing back stroke, that I noticed that the sky was different. It was no longer the bright blue sky of hot summer days, but rather a paler blue and lower light, distinctive of very early autumn. You can feel in the air that we are at the turn of a new season and I find these moments pretty magic. I remember reading once that the Aboriginal people of Australia count at least 9 different distinct seasons, which I found very interesting as you can usually notice that within what we call one season, there can be very different patterns between the beginning and the end of the season.

I still want to cook so many things with the wonderful summer fruits and vegetables before summer really goes away. These simple aubergine rolls were an idea I had at the back of my mind. We liked to snack on them as we were getting the BBQ ready for dinner along with a glass of Pimms.
Aubergine Rolls – makes about 20 rolls
• 1 aubergine, finely sliced
• 4 tbsp cooking olive oil
• 1 red chilli, finely sliced
• 1 clove garlic, finely chopped
• A sprig of thyme, leaved pricked
• Salt and pepper
• 150g German smoked cheese (or any other semi-soft smoked cheese), cut into 4cm long chunks

1. Preheat the oven to 190C.
2. Mix together in a small bowl the olive oil, chilli, garlic, thyme, salt and pepper. Brush the aubergines slices on both sides with the oil mix and place them on a baking sheet covered with baking paper.
3. Place in the oven for 10min, then take out and turn the aubergine slices around. Put back in the oven for another 10min until they are cooked through.
4. Leave to cool down for a bit, then roll a piece of cheese in a slice of aubergine. Place back on the baking sheet. Repeat until you run out of aubergine slices. Put back in the oven (or on the BBQ) for 8-10min until the cheese starts melting. Serve straight away.

Rouleaux d’Aubergine – pour environ 20 rouleaux
• 1 aubergine, coupée en tranches fines
• 4cs d’huile d’olive
• 1 piment rouge, émincé
• 1 gousse d’ail, pellée et émincée
• Une branche de thym, effeuillé
• Sel et poivre
• 150g de fromage allemand fumé, coupe en lamelles de 4cm de long

1. Préchauffer le four sur 190C.
2. Mélanger huile d’olive avec le piment, ail, thym sel et poivre, dans un petit bol. Brosser les tranches d’aubergine avec un pinceau, des 2 côtés et les mettre sur une plaque a four recouverte de papier sulfurisé.
3. Mettre au four pour 10min, puis tourner les tranches d’aubergine et remettre au four 10min jusqu’à ce qu’elles soient cuites.
4. Laisser refroidir quelques instants, puis rouler un morceau de fromage dans une tranche d’aubergine. Le mettre sur la plaque de cuisson. Répéter jusqu’à épuisement des aubergines. Mettre au four (ou sur le BBQ) pour 8-10min de façon à ce que le fromage commence à fondre. Servir de suite.

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