Wow, what a week; which has resulted in very little time to blog. I have been away with work, away with friends (which actually resulted in me purchasing a wedding dress, whoop whoop!!) and therefore had very little time to cook, let along blog. Luckily I have a few past recipes up my sleeve that I can share with you, and I currently have a lovely tuna pasta bake cooking in the oven, which gives me time to post while it cooks. I feel like this is a bit of a contradictory recipe to cook while I am stressing how busy I have been, as I wouldn’t call this a quick and easy one. I would however say it is delicious, healthy and really fun to make; for those like me that LOVE to spend time in the kitchen making lots of different elements to a dish. Sometime I scream out for a one pot, but other times I cry out to be creative, and this was most definitely that.
For the Roll Ups
– 2 Aubergines – sliced to about 6mm thick lengthways (end slices set aside for the ratatouille)
– 4 sausages
– ½ red onion – finely sliced
– 1 apple – peeled and grated
– 2 tbsp tomato puree
– 1 pinch cinnamon
– 2 tbsp Worcester sauce
– 1 tbsp cream cheese
– 150g buffalo mozzarella – finely sliced
For the Ratatouille
– ½ red onion –roughly chopped
– 1 small courgette – roughly chopped
– The end slices of the aubergines – roughly chopped
– 3 cloves garlic
– Pinch sugar
– 1 tsp oregano
– 1 x 400g tin tomatoes
Preheat the oven to180’C
Heat a griddle pan and cook the aubergine in batches until it is soft enough to roll – set aside until needed
In a frying pan – fry the onions in a little oil until soft
Squeeze the sausages out of the skin and add them to the pan and cook until browned, you may need to break up your sausages with a spatula
Add the remaining ingredients and simmer for ten minutes.
Season to taste
In the meantime, make the ratatouille in a good saucepan by frying the onion in a little oil until soft.
Add the aubergine and courgette and cook for another couple of minutes before stirring in the remaining ingredients.
Bring to the boil and then set aside to simmer until served – the longer the better
One at a time, take a slice of aubergine and spread a spoonful of the sausage mixture down the middle.
Top with mozzarella and then carefully roll the aubergine with the mixture and place in a baking tray
Repeat the process until you have used up all your ingredients
Bake in the oven for 20 minutes and serve with fresh greens and the ratatouille.