Mains MELANZANE WITH SPINACH Serves 4
1 teaspoon organic unrefined brown sugar or raw honey cornflour to thicken if needed
INGREDIENTS 2 brinjals, sliced lengthwise –12 slices 3 tbs olive oil, divided herb salt and ground black pepper 1 bunch of spinach, blanched and chopped 1 onion, finely chopped 2 garlic cloves, crushed pinch of nutmeg Himalayan rock salt and ground black pepper half a cup plain cream cheese 3 tbs grated mozzarella 2 tbs grated Parmesan Tomato sauce 1 tbs olive oil 1 onion, finely chopped 2 garlic cloves, crushed 8 ripe tomatoes, skin removed and chopped 1 tbs basil leaves, chopped 1 tbs flat leaf parsley, chopped herb salt and ground black pepper
METHOD Preheat the oven to 180°C. Lightly grease a roasting tray and a rectangular casserole dish. Rub the brinjal slices using 2 tbs of the olive oil, season and roast for 5-10 minutes. Remove and set aside to cool. Blanch the spinach – pour boiling water over the leaves, then plunge them into ice cold water to stop the cooking and retain the colour. Strain, chop and set aside. Heat a saucepan with the remaining olive oil, saute the onion and garlic. Add nutmeg, spinach and season. Lastly mix in the cream cheese. Spoon the mixture on to the cooked brinjal slices and roll up. Tomato sauce: Heat a saucepan with olive oil, saute the onion and garlic, add tomatoes and allow to simmer for 30 minutes. Add herbs and seasoning to taste. Thicken with a little cornflour if necessary. Spoon a thin layer of tomato sauce into the casserole dish. Arrange prepared rolls in a row over the sauce and cover with the remaining sauce. Top with the mozzarella and Parmesan. Bake for 30 minutes.
