Recipe - Baked Aubergine Roulade

Great with crusty bread & salad

Ingredients Serves: 4 • 2 or 3 aubergines, cut into 6 thin long slices and brushed with olive oil • Salt and pepper for seasoning • 1 jar of ‘Slightly Different’ smooth

Bolognese sauce • 100g Sussex charmer cheese, grated For the filling • 500g mince beef • 2 tbsp olive oil • 500g ‘Nutbourne Nurseries’ san marzano tomatoes, chopped • 1 white onion, diced • 2 garlic cloves, crushed • 50g sundried tomatoes, chopped • 2 tbsp chipotle seasoning • 1 tsp dried oregano To Serve • Crusty ‘Real Patisserie’ sourdough bread • Mixed salad leaves • 50g pine nuts • Handful fresh mint, chopped Method 1. For the roulade filling, heat the oil in a nonstick pan, add the onions and cook gently for 5-7 minutes until tender. Add the garlic, sundried tomatoes, chipotle and oregano, cook for a further 2 minutes before removing from the pan. 2. Add the mince to the pan and brown well over a high heat. Return the onion mix to the pan along with the chopped tomatoes. Season well and cook over the hob for 20 to 30 minutes until thickened. 3. Meanwhile, preheat the oven to 190oc. 4. Grill the aubergines until tender and charred. 5. In an oven proof dish, pour the Bolognese sauce into the base of the pan. Lay the aubergines slices flat onto a work surface and spread with a layer of the mince filling. Roll up the slices one by one placing the roulades skin side down on top of the Bolognese sauce, sprinkle with the cheese and bake in the oven for 40 minutes. 6. Serve with crusty bread, scattered with pine nuts and fresh mint. Open 7 days a week www.villagelarder.co.uk

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